Preparation:
In a skillet, heat 1 tablespoon butter. Add onions and cook until slightly browned. Sprinkle with flour and cook until browned, stirring constantly. Stir in consommé, salt, pepper, and vinegar. Bring to boil. Cover and cook over low flame for 25 minutes.
Meanwhile, cut potatoes into slices about 1/2-inch thick. Butter an ovenproof casserole and arrange potatoes in crown, each slice overlapping another.
Cut meat into thin slices. Place meat in center of potato crown. Pour onion mixture over meat. Sprinkle with bread crumbs and dot with remaining butter. Bake at 450F for 10 minutes.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
