Alma Lach

Boeuf à La Mode En Gelée

Beef in Gelatin

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Boeuf à la Mode
  • Gelée

Method

  1. Prepare recipe of Boeuf à la Mode. Make gelée. Lift meat from sauce when it is done. Place on platter to cool, wrap tight, and refrigerate overnight. (Freeze sauce for later use.) Lift vegetables from sauce and put them into small timbale molds. Fill molds with gelée, cover, and refrigerate