Filet de Boeuf Froid En Gelée

Cold 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

Method

Use leftover roast fillet. Put the piece of roast into a dish, or bowl, slightly larger than the piece of meat. Pour over Port-flavored gelée, cover, and refrigerate until set. Remove from dish, slice, and serve. Decorate platter with chopped gelée and bunches of watercress. Serve with