Cold Fillet of Beef à la Chevet

Ingredients

• trimmed cold fillet of beef
• very clear jelly
• vegetables of a jardinière

Instructions

1. Line a long concave-bottomed 'moule berceau' with very clear jelly.
2. Decorate it chartreuse-fashion with the vegetables of a jardinière, laid either lengthwise or crosswise, contrasting the shades.
3. Fix the vegetables by moistening them with a little melted and cooled jelly.
4. Lay the trimmed fillet on top, inverted so that it sits in its natural position once unmoulded.
5. Fill the mould up with melted jelly and let it set.
6. Set a layer of jelly in the bottom of a long dish.
7. To serve, dip the mould in hot water and turn it out onto the jelly-lined dish.