Rump of Beef a la Mode

For this dish use a piece of beef prepared as for a la mode a la bourgeoise (No. 1340). When nearly cold put it into an oblong mold four inches deep and four inches wide by eight inches long; lay the mold on ice. Range some balls of braised carrots half an inch in diameter on the bottom of the mold. Place the meat on top, covering with stock; harden and arrange over some carrots; cover with partly set jelly, and when this is cold add the rest of the meat, and when entirely cold cut in half-inch thick slices. Range on a long dish in a straight line and garnish around with chopped jelly.

Another way is to have the meat arranged in the same mold as above, skim all the fat from the beef stock, strain it through a fine sieve and add to it as much strong jelly and a quarter bottleful of white wine; boil and cool. With this jelly cover the slices of beef, allow to get cold, unmold and dress on a long dish, and garnish around with small carrots, cut pear-shaped; cook and let fall to a glaze. Then season, cool and roll in a little cold jelly; surround these with slices of gherkin. Beef a la mode can also be placed in a mold and have another larger one decorated with carrots, turnips and gherkins; protect the decoration with a heavy layer of jelly; unmold the smallest mold and place the contents in the largest or decorated one; fill up with jelly, let get cool, then unmold by dipping it in hot water; garnish around with chopped jelly, and outside of it arrange triangle or oblong jelly croutons.