481 | Braised Beef à l’Orsini.
—Braise a piece of beef as for No. 479, serve it on a dish garnished with rice, prepared as follows: with some cold risotto (No. 1017) form six balls the size of an egg; roll them in bread crumbs, then dip them in beaten eggs, lard them with half-inch slices of cooked, smoked tongue, and fry in hot fat for three minutes. Serve these round the beef, with its own gravy well skimmed and strained over.