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2504 Cold Best End of Veal
Appears in
Published 1903
Trim the cooked best end which has been braised for preference and coat it well with good clear aspic jelly.
As for other cold joints of veal the garnish may be a Macédoine of vegetables bound with jelly or Mayonnaise arranged in a border around the meat, or moulded in dariole or other suitable moulds. Alternatively, the Macédoine may be placed in artichoke bottoms.
The joint may be garnished to choice but it is absolutely necessary to serve the braising liquid with it after removing all fat and passing through a fine strainer before it becomes cold.
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