Chapter XV · Relevés and Entrées · No. 1263
Built upon: No. 1217Grenadins Froids en Bellevue
1263—Côte de Veau Froide Rubens
Trim the veal cutlet; coat it with half-melted aspic, and cover it with young hop shoots, cohered with tomato sauce cleared by means of aspic.
Let the sauce thoroughly set, and then put the cutlet between two layers of aspic as explained above.
N.B. Cold veal cutlets may also be served Belle-vue fashion, after the very simple manner described under “Grenadins en Belle-vue” (No. 1217, Grenadins Froids en Bellevue).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1263, p. 422. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →