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4
Easy
Published 1963
Arrange overlapping slices of cold rare beef in a shallow serving dish. Sprinkle with thyme, basil, salt and pepper. Garnish with rows of carrot slices and button onions; decorate with leaves of chervil, tarragon or parsley.
Heat Madeira aspic; add Worcestershire sauce and a few grains of cayenne pepper; cool until the aspic is syrupy. Pour aspic over the beef slices and chill in the re
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