2704 Selle de Veau à l’Orientale

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

Coat the area left empty with a little curry-flavoured Sauce Bechamel and replace the slices with a little of the same sauce between each so as to reform the saddle.

Finally, cover the whole surface of the saddle with Sauce Béchamel, well flavoured with tomato and glaze it quickly under the salamander. Place on a suitable dish and surround with halves of braised celery cooked with some of the braising liquor of the saddle.

Serve accompanied with the braising liquor and a dish of Riz Pilaw.