3. The calf’s feet cut into small, square, or rectangular pieces.
Strain the braising-liquor over the whole, and complete the cooking gently. When about to serve, either glaze the piece of beef, or dish it plain; coat it lightly with sauce, and send what remains of the latter, with the garnish, in a timbale.
[1150—PIÈCE DE BŒUF A LA MODE FROIDE]
Bœuf à la mode is very rarely prepared specially for cold dishing, the remains of a fine piece being generally used for that purpose. The piece of meat must first be well trimmed. If the quantity of sauce do not seem enough, or if the sauce itself seem too stiff, add a third of its volume of aspic jelly to it.
For moulding, take a [terrine à pâté], a mould, or other utensil capable of holding the piece of meat, its garnish, and its sauce. Deck the bottom of the utensil in any suitable way with the carrots and the onions, and surround the piece with what remains of the latter and the dice of calf’s foot.
[382]
]Add the sauce, combined with the jelly, after having passed it through a strainer, and put the whole in the cool for a few hours. Turn out just before serving, and surround with very light, chopped jelly.
[1151—PIÈCE DE BŒUF A LA NOAILLES]
Lard the piece of beef, and [marinade] it in brandy and red wine.
This done, dry it thoroughly, and brown it evenly in butter all over; moisten it with its [marinade] and an equal quantity of veal gravy, and set to cook gently.
When the meat is half-cooked, surround it with two lbs. of minced onions, tossed in butter, and three oz. of rice. Complete the cooking of the piece with onions and rice.