2587 Noix de Veau

The cushion of veal is usually larded but only on the cut part where it is separated from the rest of the leg.

The method of cooking most suitable for the cushion of veal is braising but where it is necessary to cut the joint before presentation it is best if roasted or Poêléed. If braised to the correct point of tenderness, cutting becomes quite difficult; however, if braised to the point where it is still fairly firm, the meat is inclined to be dry and with little flavour. These remarks are also valid for the cooking of the best end and loin of veal.