Assiette Anglaise

The French culinary term for an assort-ment of cold meats served on one plate, Assiette Anglaise (AH-see-YET on-glaze) always includes a slice of York ham, a slice of beef tongue, a slice of roast beef and, sometimes, slices of galantine and brawn. It is garnished with chopped aspic and cress and is usually served at lunch.

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