Chapter XV · Relevés and Entrées · No. 1203
1203—Noix de Veau Froide à la Caucasienne
Cut a cold cushion of veal into slices two inches long by one-half inch wide by one-sixth inch thick.
On each slice spread a little butter seasoned with salt and pepper, combined with finely-chopped chives and anchovy fillets cut into dice.
Couple the slices together as for sandwiches; round off their angles and put them under slight pressure. Prepare a Purée of tomatoes with jelly; mould it in a dome- or Bombe-mould, and let it set on ice.
When this moulding of tomatoes is quite firm, turn it out in the middle of a round, cold dish; arrange the meat slices all round, and border the dish with cubes of very clear veal jelly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1203, p. 401. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →