Noix de Veau Froide à la Caucasienne

Ingredients

• cold cushion of veal
• butter
• salt
• pepper
• finely-chopped chives
• anchovy fillets
• Purée of tomatoes with jelly
• heart of a small lettuce

Method

1. 1

   Cut the cold cushion of veal into slices.

2. 2

   Spread butter seasoned with salt, pepper, chives, and anchovy on each slice.

3. 3

   Couple the slices together, round off their angles, and put under slight pressure.

4. 4

   Prepare a purée of tomatoes with jelly, mould it, and let it set on ice.

5. 5

   Arrange the meat slices around the tomato purée and border the dish with cubes of veal jelly.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 233. The excerpt below is the record exactly as published.

NOIX DE VEAU FROIDE A LA CAUCASIENNE Cut a cold cushion of veal into slices two inches long by one-half inch wide by one-sixth inch thick. DD 402 GUIDE TO MODERN COOKERY On each slice spread a little butter seasoned with salt and pepper, combined with finely-chopped chives and anchovy fillets cut into dice. Couple the slices together as for sandwiches; round off their angles and put them under slight pressure. Prepare a Purée of tomatoes with jelly; mould it in a dome- or Bombe-mould, and let it set on ice. When this moulding of tomatoes is quite firm, turn it out in the middle of a round, cold dish; arrange the meat slices all round, and border the dish with cubes of very clear veal jelly. (204—NOIX DE VEAU FROIDE A LA SUEDOISE (1) From the widest part of a cold cushion of veal, cut a lateral slice one and one-third inch thick, and trim it nicely round. (2) Let a coating of aspic jelly set on the bottom of a round dish, and upon this jelly, when it is quite firm, lay the slice of veal. (3) Cut what remains of the piece of veal into slices two inches long, by one and one-half inch broad, by one-eighth inch thick. Prepare the same number of rectangles of salted tongue, of the same size, though slightly thinner than those of veal. (4) Cohere a nice vegetable salad with cleared mayonnaise; mould it in an oiled, Bombe-shaped or narrow pyramid mould, and put it on ice to set. Coat the rectangles of veal with horse-radish butter; place a rectangle of tongue on each, and finish off these sandwiches by rounding their corners. For Dishing.—By means of a piping-bag fitted with a grooved pipe, garnish the edges of the slice of veal with a thread of previously softened butter. Turn out the vegetable salad in the centre of the piece of meat; set on it the heart of a small lettuce

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