Côte de Veau en Belle-vue (Cold Veal Chop in Aspic)

Ingredients

• Braised veal chop
• Aspic jelly
• Small mixed vegetables
• Chopped jelly

Instructions

1. Braise the veal chop beforehand, then trim it.
2. First method: decorate the chop with details of vegetables and coat it with jelly to fix the decoration.
3. Let a light layer of jelly set in the bottom of a small case, or of a mould large enough to hold the chop.
4. Lay the chop on the jelly, decorated side down, cover with jelly and let it set.
5. To serve, run the point of a small knife dipped in hot water round the chop to detach the excess jelly, stand the case on a napkin soaked in hot water to release the jelly from the bottom, and turn the chop out carefully.
6. Dress and surround with chopped jelly.
7. Second method: take a ravier shaped like a long shell, or an ordinary oval ravier that is a little deep; let a light layer of jelly set in the bottom and arrange on it a decoration of small mixed vegetables.
8. Fix the decoration with a few drops of jelly, place the chop on it, cover with jelly and let it set.
9. To serve, dip the utensil in lukewarm water and turn the chop out onto a well-chilled dish.