Beef Salad a la Chateau

Ingredients

• some cold roast or braised beef
• finely scraped horseradish
• mayonnaise aspic
• mixed olives or capers
• washed, boned, and filleted anchovies
• macedoine of cold cooked vegetables

Method

1. 1

   Slice the beef thinly, season, and roll into lengths.

2. 2

   Mask with aspic jelly and set.

3. 3

   Fill a mould with mayonnaise aspic and turn out.

4. 4

   Fill the center with a mixture of vegetables and arrange the beef rolls around the border.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 8. The excerpt below is the record exactly as published.

Beef Salad a la Chateau. — Slice some cold roast or braised beef thinly, season each slice with salt, spiced pepper, and chopped olives or capers, roll each up neatly, and cut into two-inch lengths ; sprinkle each with finely scraped horseradish, and then mask lightly with a little aspic jelly to fix the garnish and to glaze the rolls, leaving these till perfectly set. Fill a border mould about an inch deep with mayonnaise aspic, to which you have added mixed olives or capers (according to what you used with the beef) and some washed, boned, and filleted anchovies. Wlien set, turn this out and fill the centre with a macedoine of cold cooked vegetables

Cook this with the app: pantry check, scaling, and the assistant.