1150—Pièce de Bœuf à la Mode Froide

Bœuf à la mode is very rarely prepared specially for cold dishing, the remains of a fine piece being generally used for that purpose. The piece of meat must first be well trimmed. If the quantity of sauce do not seem enough, or if the sauce itself seem too stiff, add a third of its volume of aspic jelly to it.

For moulding, take a terrine à pâté, a mould, or other utensil capable of holding the piece of meat, its garnish, and its sauce. Deck the bottom of the utensil in any suitable way with the carrots and the onions, and surround the piece with what remains of the latter and the dice of calf’s foot.

Add the sauce, combined with the jelly, after having passed it through a strainer, and put the whole in the cool for a few hours. Turn out just before serving, and surround with very light, chopped jelly.