Medium
Published 1903
Stud the top of the saddle on both sides symmetrically with large pieces of truffle; wrap it in slices of salt pork fat, then braise and glaze it at the last moment.
Place the saddle on a suitable dish and simply surround it with
Serve accompanied with 1) the rest of the braising liquid, and 2) a dish of Macaroni à la Talleyrand.
© 1903 All rights reserved. Published by Taylor and Francis.