Boeuf a la Mode en Gelee

This cold braised beef in aspic is similar to Boeuf a la Mode. The method of preparation is the same, but when the meat and vegetables are cooked, they are not removed for serving, but are left to cool for 1 hour in the braising stock. The meat is then removed, the stock strained into a bowl, and the meat and vegetables are wrapped separately in aluminium foil. Then placed in the refrigerator for

1{ hours or until the stock is completely chilled.

5 lb. braised beef with braising stock

10 fl. oz. to

1 pint beef stock oz. gelatine

2 egg whites

1 teaspoon lemon juice

1 teaspoon oregano small bay leaf

1 teaspoon salt

½ teaspoon freshly ground black pepper

When the braising liquid is completely chilled and jellied, skim off any surface fat with a metal spoon. Spoon the jellied braising stock into a saucepan and slowly heat the jelly over moderate heat until it liquifies. Measure the liquid and add enough beef stock to make 2 pints . Return the liquid to the pan. Dissolve the gelatine in 4 tablespoons of the hot liquid and, when it is completely dissolved, add it to the rest of the liquid.

Beat the egg whites with a wire whisk until they are frothy. Stir the egg whites, lemon juice, oregano, bay leaf, salt and pepper into the stock and bring it to the boil over moderate heat. When the foam rises, remove the pan from the heat and set aside. Leave to cool for 5 minutes.

Line a fine strainer with a scalded muslin cloth, and place over a bowl. Pour the stock into the lined strainer and leave the liquid to drain through slowly. When all the liquid has drained through, discard the muslin cloth and set the bowl aside.

Cover the base of a large oval platter with a layer of the aspic stock and refrigerate for 30 minutes or until set.

Thickly slice the cold beef. Place alternate layers of cold beef, carrots and onions on the aspic, ending with a layer of beef.

In a small saucepan, melt 16 fl. oz. of the aspic over low heat. As a attractive summer buffet dish. soon as the aspic has dissolved, pour it into a bowl placed over crushed ice and stirring continuously until the mixture is syrupy and just on the point of setting.

Pour about of the aspic over the layered meat and vegetables. Place in the refrigerator and chill for 10 minutes or until the aspic sets.

Heat, chill and spread the aspic twice more to make 3 coatings of aspic in all on the meat and vegetables.

Chill the dish in the refrigerator for 1 hour, or until the aspic coating is quite firm.

Pour the remaining jelly into a large shallow dish or tin and set it in the refrigerator until the jelly is thoroughly chilled and quite firm. Remove the pan from the refrigerator and chop the jelly into neat cubes. Decorate the platter with the chopped aspic.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus