2706 Selle de Veau Prince Orloff

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 Metternich and cut into slices.

Re-form the saddle as described before using Sauce Soubise and a slice of truffle between each slice of meat.

Finally, coat the saddle with Sauce Mornay containing a quarter its volume of Soubise purée and glaze quickly under the salamander.

Place on a suitable dish and serve with the braising liquid after first removing all fat, passing through a fine strainer and reducing it.