2699 Selle de Veau

When the saddle of veal is required for serving as a whole joint (Relevé) it should be either braised or roasted. Braising, however, is preferable because it lessens the risk of the saddle becoming dry during the cooking process and in addition it provides an excellent cooking liquid of great value as an accompanying sauce.

Whichever method of cooking is adopted, the saddle should be obtained by cutting across the carcase, first at the front of the bones in the rump and then just before the cutlet bones. Remove the kidneys leaving a sufficiently thick layer of fat to cover the fillets, then trim the thin flanks so that when folded under they just cover the fillets. Finally, cover the saddle with slices of salt pork fat and tie up firmly with string.