2710 Selle de Veau Tosca

Preparation info

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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.

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 a little Sauce Soubise and place a slice of truffle between each. The slices of veal will thus be raised above the chine bone.

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.

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