A. Escoffier, A guide to modern cookery (1907)
“ Various Remarks relative to Braising.—When a braised meat is to be accompanied by vegetables, as in the case of beef à la mode, these vegetables may either be cooked with the meat during the second braising phase, after they have been duly coloured in butter with a little salt and sugar, or they may be cooked separately with a portion of the braising-liquor. ”
