1189—Selle de Veau à la Tosca

Braise the saddle, and then prepare it as for No. 1183, Selle de Veau à la Metternich. Almost completely fill the cavities left by the fillets with a garnish of macaroni, cut into short lengths, cohered with cream, and combined with a julienne of truffles.

Reconstruct the fillets upon this garnish and coat the collops with Mornay sauce, placing a slice of truffle between the collops. The reconstructed fillets thus appear raised on either side of the chine.

Coat the surface of the joint with the same sauce as that already used, and set to glaze quickly. Send the braising-liquor, cleared of all grease and strained, to the table separately.