1182—Selle de Veau à la Chartreuse

Braise the saddle, and glaze it at the last moment, after having removed the slices of bacon. Set it on a long dish, and, at each end of the latter, place a chartreuse of vegetables.

Round the joint put a few tablespoonfuls of the braising-liquor, cleared of all grease, reduced, and well-strained; and serve what remains in a sauceboat.

Chartreuses of Vegetables.—Take two dome- or Charlotte-moulds, capable of holding two-thirds of a quart. Butter them liberally; line them with buttered paper, and on the latter, over the bottom and sides of the utensil, lay carrots, turnips, peas, and French beans; each of which vegetables should be cooked in a way suited to its nature. This operation, which is somewhat finicking, may either be effected on the plan of a draught-board, or the different vegetables may be superposed in alternate rows of varying colours.

When the moulds are garnished in this way, spread thereon, over the vegetables, a layer of forcemeat softened with beaten white of egg; the object of this measure is to keep the vegetable decoration in position, and this is effected by the poaching of the forcemeat before the chartreuse is filled with its garnish.

This done, fill the moulds to within one-third inch of their brims with a Macédoine of vegetables cohered by means of stiff Béchamel and cream, and cover with a layer of forcemeat.

Set these chartreuses to poach thirty-five minutes before serving, and take care to let them rest for five minutes before unmoulding them on either side of the saddle.