1185—Selle de Veau à l’Orientale

Braise the saddle; remove the fillets, and cut them into collops as for “Selle à la Metternich.” Garnish the cavities with Soubise sauce “au currie”; reconstruct the fillets, putting a little of the same sauce between the collops, and coat the surface of the piece with the sauce already referred to.

Surround the joint with braised celery, and serve its cooking liquor and a timbale of pilaff rice separately.