Beef Salad à la Château

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

cold roast or braised beef ↝ Beef, ground, raw [Ground beef]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
finely scraped horseradish ↝ Horseradish [Mustard and other condiments]
a little aspic jelly whilst liquid
a macedoine of cooked vegetables that have been seasoned ↝ Pasta, vegetable, cooked [Pasta, noodles, cooked grains]

Instructions (7)

Take some cold roast or braised beef and cut it in thin slices.
Season it with a little salt and mignonette pepper.
Roll up into a cylinder shape and cut in lengths of about two inches.
Sprinkle some finely scraped horseradish over the top of the fillets.
Set this with a little aspic jelly whilst liquid.
Dish up the fillets en couronne on a bed or border of aspic jelly.
Garnish the centre and round the dish with a macedoine of cooked vegetables that have been seasoned.

Original Text

Beef Salad à la Château.
(Salade de Bœuf à la Château.)
Take some cold roast or braised beef and cut it in thin slices, season it with a little salt and mignonette pepper, roll up into a cylinder shape and cut in lengths of about two inches, sprinkle some finely scraped horseradish over the top of the fillets, and set this with a little aspic jelly whilst liquid, and dish up the fillets en couronne on a bed or border of aspic jelly, and garnish the centre and round the dish with a macedoine of cooked vegetables that have been seasoned

Notes

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