Julia Child Un Par Un: Les Tous Nus- Quenelles de Boeuf Provencal 🌞

[justaprogressive]

Les Tous Nus- Quenelles de Boeuf Provencal
[Provencal Sausages of Leftover Braised Beef and Greens]

The naked ones, les tous nus, are sausages without casings, and a
Provencal specialty. These are formed by hand, rolled in flour, and
dropped for a moment in boiling water before they are baked in a
shallow dish with a spicy tomato sauce. They are so fragrant and
appetizing that you will find yourself braising beef just as an excuse
for making les tous nus with the leftovers.

For about 4 cups, serving 4 to 6 people

1) The sausage mixture

1 cup blanched and squeezed greens
1/4 cup minced onions cooked with
2 Tb olive oil
2 cups ground cooked beef, preferably braised
Optional, to flavor boiled or roast beef:
1/4 cup raw sausage meat and
1 Tb Cognac
1 tsp salt
Either 1/4 tsp épices fines;
Or allspice and mace
1/4 tsp savory or oregano
1/4 tsp pepper
Big pinch of Cayenne or drops of Tabasco
2 large cloves of garlic,
minced or puréed
1/3 cup grated Parmesan cheese
1/4 to 1/3 cup beaten egg (1
to 2 eggs)

(if you have chard, use green leaves only.) Blanch, squeeze,
and chop the greens, and cook with the onions 2 to 3
minutes until all liquid has evaporated; greens must be
as dry as possible. Blend them in a large mixing bowl with
the beef, seasonings, and cheese. Beat in 3 tablespoons
of egg; beat in driblets more egg, moistening only enough
so that mixture will hold its shape for forming. Sauté a
spoonful and taste; correct seasoning as necessary.

2) Forming the sausages

1 cup flour on a large tray
A large frying pan full of boiling water
A skimmer
A rack, or paper towels on a tray
1 or 2 shallow, greased baking dishes
2 to 3 cups good **Tomato sauce, (Volume I, page 76!)
1/4 cup grated Parmesan cheese
1 to 2 Tb olive oi

SAUCE TOMATE
[Tomato Sauce]

This good basic tomato sauce is served just as it is, or may be
flavored with herbs or combined with other sauces whenever you
wish a tomato flavoring. It is at its best with fresh tomatoes, but
canned tomatoes or canned tomato purée will also produce a good
sauce. You will notice, during its simmering, that it really should
cook for about an hour and a half to develop its full flavor.
For about 2 1/2 cups

A heavy-bottomed 2 1/2-quart
1/4 cup each: finely diced carrots, onions, and celery
2 Tb minced boiled ham; OR 2 Tb minced lean bacon,
simmered for 10 minutes in water, rinsed, and drained
3 Tb butter
1 Tb oil

Cook the vegetables and the ham or bacon slowly in the butter
and oil for 10 minutes without letting them brown.

1 1/2 Tb flour
Blend the flour into the ham and vegetables, and cook slowly for
3 minutes, stirring.

1 1/2 cups boiling stock or canned beef bouillon
Off heat, beat in the stock or bouillon.

2 lbs. (4 cups) chopped, ripe, red tomatoes which need not be
peeled; OR 3 cups canned tomatoes; OR 12 cups canned
tomato purée and 1 1/2 cups water
1/4 tsp salt
1/8 tsp sugar
2 unpeeled cloves garlic

From "Mastering The Art Of French Cooking" (Vols, 1 & 2)
https://www.goodreads.com/book/show/6929131-mastering-the-art-of-french-cooking

Thanks Julia! Enjoy everyone!