2703 Selle de Veau Nelson

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the saddle, remove the meat from both sides exactly as described for Selle de Veau Metternich and cut into slices.

Coat the area left empty by the removal of the two pieces of meat, with a few tablespoons of Sauce Soubise, replace the slices in their correct order, placing between each a thin slice of ham of the same size and a little Sauce Soubise.

Finally, coat the whole surface of the re-formed saddle with a layer about cm (1 in) thick of Soufflé au Parmesan mixture containing a quarter its volume of truffle purée. Surround the saddle with a strong band of buttered greaseproof paper to keep the soufflé in place and place in a moderate oven for 15 minutes to cook.

On removing the saddle from the oven, remove the paper and send to the table for service without changing the dish.

Serve accompanied with the braising liquor after first removing all fat, passing through a fine strainer and reducing it.