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1 orderbœuf à la mode, separated into its components (meat, carrots, and broth) and chilled
1 extra-largeegg white, beaten
2 to 4 sheetsgelatin, tempered in water
130 g green cabbage, finely shredded
Recipe preparation steps
1
Remove the fat that has congealed on the top of the broth. Add the broth to a saucepan along with the egg white and the cabbage. Mix the ingredients so that they are thoroughly combined. Place the saucepan over high heat.
2
When the mixture comes to a boil, watch it carefully so the pot doesn't boil over. When the liquid boiling through the cabbage turns from cloudy to clear, carefully strain the liquid through a strainer lined with clean muslin.
3
Drain the gelatin and add to the hot, clear broth. Stir until the gelatin is dissolved.
4
Slice the meat and arrange single slices on chilled serving plates. Arrange the carrot pieces around the meat. Carefully pour or ladle a thin layer of broth around the meat and carrots. Do not pour so much broth that the meat floats. Place the plate in a refrigerator until the gelatin has solidified.
5
Pour a second layer of gelatin around the meat and carrots and return the plates to the refrigerator.
Prep time 
