引用文章boeuf a la gelee 牛肉凍~ de Norpois 大使大為讚美的Francoise 美食

在聯經版第二冊, 29頁, 它被稱為胡夢卜牛肉冷盤 (英文版39頁: cold spiced beef with carrot  @@)....牛肉躺在如晶瑩石英一般的, 碩大的(肉)凍汁(aspic) 晶體上

所以, 它的確是有凍汁的燜牛肉, 更精確而言, 是胡蘿蔔牛肉凍

但是許多地方都不一定這麼寫: 

1. Boeuf à la mode

From Wikipedia, the free encyclopedia

Boeuf à la mode

Boeuf à la mode ("beef in the style") is a French version of what is known in the United States as pot roast. It is a way to prepare a tougher cut of beef (rich in connective tissue, and in older recipes often lardoned). The dish is prepared by first browning the beef in oil, lard, or bacon fat. Some recipes include a preliminary marinating step where the beef is marinated in a combination of wine and brandy before browning.

The browned beef is then braised in a liquid composed primarily of red wine with garlic and root vegetables (usually celery, carrots and onions) and herbs such as thyme, bay, or celery seed. Many recipes add tomatoes or canned tomato sauce, while others add beef broth and/or brandy or other distilled spirits. In some older recipes the addition of a calf's foot or soup bones would add gelatin to the braising liquid, which serves to thicken the resulting sauce.

To finish the dish, the braised beef is removed and set aside to rest. Meanwhile, the braising liquid is strained and reduced to a sauce. The beef is then sliced and served with the sauce made from the braising liquid.

由此看來, 法文翻譯成英文實為"Beef in fashion",  à la mode意指流行的(Fashionable), 也就是那時時尚的煮法. 在wikipedia引用的食譜裡, 需加入大骨熬製, 才可能成為凍, 否則, 類似我們滷煮牛肉塊, 最後再切片, 滷汁則濃縮為佐醬.

2. 如 https://cooking.nytimes.com/recipes/1017929-boeuf-a-la-mode

而在 http://www.angsarap.net/2016/03/10/boeuf-la-mode/  我讀到這一句 

The term Boeuf à la Mode dates back to 1667, precisely on May 12 an entry in Samuel Pepys’s diary(https://en.wikipedia.org/wiki/Samuel_Pepys ) talks about a dinner he took at “a French house” maintained by his perriwig maker, Monsieur Robbins, in London.

3. Original recipe states that (網頁作者): 

“The buttock is the most applicable for this savoury dish: procure about ten pounds’ weight of it, and cut it into bits of about a quarter of a pound each. Chop a couple of large onions very fine, and put them into a large stewpan, with a quarter of a pound of fresh butter, or fresh and well clarified beef dripping: whilst this is warming, cover the pieces of beef with flour; put them into the pan, and stir them for ten minutes, adding a little more flour by slow degrees, and taking great care the meat does not burn. Pour in, a little at a time, a gallon of boiling water, then add a couple of drachms of ground allspice, one of black pepper, and a couple of bay leaves. Let all this stew, on a low fire and very gently, for three hours and a quarter; ascertain with a fork if the meat be tender; if so, you may serve it in a tureen or deep dish. A well dressed salad is the proper accompaniment of Boeuf a la Mode.”

Taken from “The Epicure’s Almanac;: Or, Diary of Good Living“

以上都不是書中所指的Boeuf à la mode , 而是如此處

https://www.pinterest.com/paolaroggero/aspic-ricette/

嗯, 真得像是書中所描繪的一樣哩!