Medallion of Veal Loin Baked in a Green Waistcoat with Onion Soubise

This is a dish worthy to serve at a grand dinner but a good deal of the preparation can be done in advance, placing it well within the capabilities of a lone cook in the domestic kitchen.

The earthy flavour of the duxelles is enriched with dried cèpe or porcini mushrooms, complementing the sweetness of the onion soubise. If the budget permits, the addition of a slice of foie gras will add a classic touch. Serve with a gratin of celeriac and potatoes and a little side salad wi