Let a little jelly set in a utensil somewhat resembling a cutlet in shape. Trim the veal cutlet; decorate it with various little vegetables, and sprinkle the latter with half-melted jelly, so as to fix them.
Put the cutlet on the layer of set jelly, inside the utensil, and let it lie with its decorated side undermost.
Add enough jelly to cover the cutlet, and let the former set.
This done, pass the blade of a small knife (dipped in hot water) round the cutlet; set the utensil for a moment upon a napkin dipped in hot water, turn out the cutlet with care, and set it on a cold dish, with a border of chopped aspic, and a frill on the bone.
[422]
][1263—CÔTE DE VEAU FROIDE RUBENS]
Trim the veal cutlet; coat it with half-melted aspic, and cover it with young hop shoots, cohered with tomato sauce cleared by means of aspic.
Let the sauce thoroughly set, and then put the cutlet between two layers of aspic as explained above.
N.B. Cold veal cutlets may also be served Belle-vue fashion, after the very simple manner described under “Grenadins en Belle-vue” (No. [1217]).
[1264—ROGNON DE VEAU]
When [sautéd] after the usual manner, veal kidney admits of all the preparations given for sheep’s kidney. (See the chapter on Mutton.)