Cold Fillet of Beef à la Russe

Ingredients

• pot-roasted fillet of beef
• pot-roasting liquor
• truffles
• jelly
• chopped jelly
• croûtons

Instructions

1. Trim the cold pot-roasted fillet of beef and cut it into regular slices.
2. Degrease and strain the pot-roasting liquor, reduce it to a glaze and add chopped truffles.
3. Coat the slices with this and let them cool on ice.
4. Set a layer of jelly in the bottom of the serving dish.
5. Reform the fillet on the jelly, laying the coated slices one against the other.
6. Surround it with a border of chopped jelly and set croûtons around the edges of the dish.