2596 Noix de Veau à la Caucasienne

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut a cold braised cushion of veal into slices approximately 9 cm ( in) long, 4 cm (1⅗ in) wide and 3 mm (⅛) thick. On one side of each slice spread a little seasoned butter mixed with finely chopped chives and anchovy fillets cut in small dice; sandwich them together in pairs, trim the corners and keep under light pressure until required.

Prepare a well reduced purée of fresh tomatoes and mix together with a relative quantity of almost setting aspic jelly. Pour this into a lightly oiled dome shape or Bombe mould and allow it to set firmly on ice.

When quite firm, demould on to the centre of a round dish and surround with the prepared slices of veal arranged overlapping each other.

Border the dish with neat shapes of very clear aspic jelly.