2709 Selle de Veau Talleyrand

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 a little of the braising liquid after first removing all fat, passing through a fine strainer and reducing it.

Serve accompanied with 1) the rest of the braising liquid, and 2) a dish of Macaroni à la Talleyrand.