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
Finally, coat the whole surface of the re-formed saddle with a layer about
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.