1262—Côte de Veau Froide en Belle Vue

Let a little jelly set in a utensil somewhat resembling a cutlet in shape. Trim the veal cutlet; decorate it with various little vegetables, and sprinkle the latter with half-melted jelly, so as to fix them.

Put the cutlet on the layer of set jelly, inside the utensil, and let it lie with its decorated side undermost.

Add enough jelly to cover the cutlet, and let the former set.

This done, pass the blade of a small knife (dipped in hot water) round the cutlet; set the utensil for a moment upon a napkin dipped in hot water, turn out the cutlet with care, and set it on a cold dish, with a border of chopped aspic, and a frill on the bone.