Beef Darioles, Cold
Ingredients
Directions
Prepare the darioles
Cover the bottoms of plain moulds with ½ inch of brown aspic.
Add a teaspoonful of finely chopped mixed pickles into the aspic and let it set.
Layer the thin slices of meat loosely in the moulds, adding some pickles between the slices.
Fill the moulds with more aspic and let it cool until set.
Serve
Turn out onto a dish of small green salad.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brown aspic
- Sets around the meat and pickles, holding the darioles together and giving a glossy, jelly-like body.
- Thinly sliced beef
- Forms the main body of each dariole, giving the dish its meaty texture and substance.
- Pickles
- Add sharp acidity and a contrasting crunch against the soft beef and aspic.
The step that matters
Let the aspic set before adding the next layer. Aspic is a gelatin set that needs time to firm up. If the meat and pickles go in before the base is set, they can float or shift, and the layers will blur when the moulds are turned out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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