» Beef Beaujolais

Ingredients:

4lb (1.75kg) topside joint of beef
oil
12 small onions or shallots
bouquet garni
½ pt (300ml) water
salt & pepper

Instructions:

1. set oven at mark 4

2. Brown the beef all over in a flame-proof casserole, using the minimum of oil.

3. Place the peel but whole onions round the meat, pour on the wine and tuck in the bouquet garni. Cover and place in the pre-set oven for 30 minutes.

4. Reduce the heat to Mark ½ and continue cooking until the onions are tender. If necessary add up to ½ pt (150ml) water.

5. When the meat is done – test with a skewer – lift out onto a serving dish. Arrange the onions around the joint and keep warm.

6. Make a gravy by adding the remaining water to the cooking pot. Season to taste, and take out the bouquet garni. Stir over a high heat to reduce a little, then pour over the meat and onions.

Crepes Suzette

Dessert:

Butter for frying

2 oz (50g) castor sugar
2 oz (50g) butter
the juice of 2 mandarins, tangerines and the grated rind of 1 lemon
1 tbsp (15ml) brandy
2 tbsp (30ml) Cointreau

For rich pancake batter

4 oz (125g) plain flour
salt
2 eggs
½ oz (15g) butter
½ pt (300ml) milk

Instructions:

1. Mix the batter in the sme way as for basic pancake batter, adding the butter at the same time as the eggs.

2. Heat a little butter in a 7 inch (18cm) thick based frying pan, pour off the excess and cook the pancakes in the same way as ordinary pancakes. When all 8 are made keep them warm between 2 plates in a warm oven until serving.

3. Wipe around the pan, put in the sugar and heat until the
sugar has melted and turned golden brown.

4. Remove the pan from the heat, add the butter, orange juice, lemon rind and Cointreau. Mix well together and
replace over a low heat.

5. Fold each pancake in half and then in half again to form quarter circle.

6. Place all the pancakes in the pan and when they are
reheated and soaked in the sauce, pour the brandy over
them and ignite it.

7. Serve at once by transferring the pancakes to a large flat oval dish, pour over them the sauce and dust
the whole with sifted icing sugar.