2419 Pièce de Boeuf à la Mode (Cold)

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Boeuf à la Mode is seldom prepared specially for serving cold, it is usually what is left of a fine piece prepared for serving hot.

First trim the piece of beef neatly and separate the garnish from the sauce, slightly warm the sauce and add one-third its volume of aspic jelly if the amount appears to be insufficient.

Decorate the bottom of a Terrine or mould, large enough to contain the beef, with the carrots and onions of the garnish; place the beef on top, surround with the rest of the garnish and add the sauce after passing it through a fine strainer. Allow to cool and set thoroughly in a refrigerator, then demould on to a suitable dish and surround with chopped jelly.