Hochepot de Queue de Bœuf from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• purée of peas or chestnuts
• finely chopped parsley
• sugar
• 1 large oxtail
• ½ pound butter
• 4 medium-sized onions, sliced
• 3 large carrots, sliced
• 1 glass good brandy
• 1 bottle chablis
• 3 cloves garlic, crushed
• salt and freshly ground black pepper
• 24 tiny onions
• 24 button mushrooms
• bouquet garni
• ¼ pound fat salt pork, diced
• 1 pint rich beef stock