1186—Selle de Veau à la Piémontaise

Braise the saddle, and cut the fillets into collops as before. When reconstructing the fillets, between the collops put a little Béchamel sauce, combined with three and one-half oz. of grated Parmesan and three and one-half oz. of grated white truffles per quart of the sauce.

Coat the surface of the joint with the same sauce, and set to glaze quickly.

Serve the braising-liquor, cleared of all grease and strained, separately; as also a timbale of rizotto à la Piémontaise (No. 2258, Rizotto à la Piémontaise).