2702 Selle de Veau Metternich

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare and braise the saddle.

When ready, trace a line with the point of a knife along the outside edges of the saddle at both sides and ends, cutting just above the inside bones. Cut along the chine bone on either side then carefully separate the two loins from the saddle.

Cut these into slices across the grain slantwise.

In the empty areas on both sides of the saddle left by removing the two loins spread a layer of Sauce Béchamel flavoured with paprika. Replace the slices in their correct order in the saddle so as to re-form it to its original shape, placing between each slice a little of the same sauce and two slices of truffle.

Finally, coat the whole surface of the re-formed saddle with the same sauce and glaze it rapidly under the salamander. Now remove it carefully with a large square metal spatula and transfer it to a suitable dish.

Serve accompanied with 1) a dish of Riz Pilaw and 2) the braising liquid after first removing all fat, passing through a fine strainer and reducing it.