2589 Noix de Veau Chatham

Method

Lard the cushion of veal with strips of salt pork fat, braise it in the manner for white meats and glaze at the last moment.

Place on a suitable dish and serve accompanied with 1) a timbale of buttered noodles decorated on top with a circle of small ovals of red salt oxtongue and 2) a thin Sauce Soubise containing some finely sliced cooked mushrooms.

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