Chapter XV · Relevés and Entrées · No. 1205
1205—Longes, Carrés et Noix de Veau Froids
What was said in respect of cold saddle of veal likewise applies to the different pieces mentioned in the above title. They may be coated with aspic jelly and dished with Macédoines of vegetables, cohered with jelly; small salads, cohered with cleared mayonnaise; garnished artichoke-bottoms, &c.
The dishes should always be bordered with cubes of very clear jelly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1205, p. 402. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →