Chapter XV · Relevés and Entrées · No. 1173
1173—Daube à la Provençale Froide
A daube is rarely prepared specially for cold dishing; generally the remains of one already served hot are used.
Take the pieces, one by one, with a fork, and place them in a terrine à pâté with the carrots, onions, and squares of bacon rind, which have remained almost untouched.
Strain the gravy over them through an ordinary strainer, pressing lightly the while, and leave to cool.
When about to serve, turn out the daube on a cold dish, and surround with chopped aspic jelly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1173, p. 389. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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