1183—Selle de Veau à la Metternich

Braise the saddle, and, when it is ready, put it on a dish. Now draw a line within one-half inch of its extreme edge on either side and end, pressing the point of a small knife along the meat in so doing.

Proceed in the same way on either side of the chine, and remove the fillets from the joint, severing them from the bone with care.

Cut the fillets into regular collops, keeping the knife somewhat at a slant.

In the double cavity left by the fillets spread a few tablespoonfuls of Béchamel with paprika; return the colloped fillets to their respective places in the joint, reconstructing them in such wise as to make them appear untouched; and between the collops pour one-half tablespoonful of Béchamel and lay two slices of truffle.

This done, cover the whole surface of the joint with Béchamel sauce with paprika, and set to glaze quickly at the salamander. Now, with a large slice, carefully transfer the saddle to a dish.

Serve separately (1) the braising-liquor of the saddle, cleared of all grease and reduced; (2) a timbale of pilaff rice.