Boeuf à la Mode

‘Boeuf à la mode’ is good either hot or cold, and many cooks serve it both ways, hot one day and cold the next, when the beef and vegetables are layered in a terrine and chilled before being unmoulded. In Britain, top rump or topside are good cuts to use; eye of round or bottom round are good in the USA. The pork fat that lards the meat adds richness. The gelatine that sets the cooking liquid should come from the calf’s feet and veal bones and the aspic is never clarified, say connoisseurs,