Piece of Beef à la Mode, Cold

Ingredients

• cold Bœuf à la mode
• aspic

Instructions

1. Trim the cold piece of Bœuf à la mode.
2. Separate the garnish from the sauce.
3. Warm the sauce lightly, adding a third of its volume of aspic if there does not seem to be enough of it.
4. Decorate the bottom of a terrine, mould or other vessel large enough to hold the piece with carrots and onions from the garnish.
5. Lay the piece on top and surround it with the rest of the garnish.
6. Strain the sauce over it.
7. Turn it out at the moment of serving and surround it with chopped aspic.