Braise the saddle, remove the meat from both sides exactly as described for Selle de Veau Metternich and cut into slices.
Almost fill the two empty sides of the saddle with short lengths of macaroni, mixed with cream and a good amount of truffle cut in Julienne.
Replace the slices of veal overlapping on top of the macaroni, coating each slice with
Coat the surface of the saddle with the same sauce and glaze quickly.
Serve accompanied with the braising liquid after first removing all fat, passing through a fine strainer and reducing it.