2708 Selle de Veau Romanoff

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.

Re-form the saddle as described before placing between each slice a little finely sliced Gribouis or flap mushrooms mixed with Sauce Crème.

Coat the surface of the saddle with a well seasoned Sauce Béchamel finished with Crayfish Butter and surround with halves of fennel braised with white wine.

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