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
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.
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.
Drain the gelatin and add to the hot, clear broth. Stir until the gelatin is dissolved.
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.
Pour a second layer of gelatin around the meat and carrots and return the plates to the refrigerator.