1190—Selle de Veau à la Rénaissance

Braise the saddle, and glaze it at the last moment. Dish it and surround it with a large heap of cauliflower at either end; on either side, nice heaps of carrots and turnips, raised by means of an oval, grooved spoon-cutter, cooked in consommé and glazed; peas; French beans in lozenge-form; asparagus-heads cohered with butter; and some small potatoes cooked in butter.

Send the braising-liquor of the joint, cleared of grease and strained, separately.