2215 Contrefilet froid

Cold Sirloin

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

If required as a whole cold joint it should be first trimmed, coated with jelly and presented on a suitable dish surrounded by chopped jelly. The edges of the dish can be bordered with cut shapes of jelly.