Chapter XV · Relevés and Entrées · No. 1187
1187—Selle de Veau Prince Orloff
Braise the saddle and proceed as above, placing between the collops of fillet a little Soubise sauce and a fine slice of truffle.
Coat the surface of the joint with Mornay sauce, combined with one quart of highly-seasoned Soubise, and set to glaze quickly.
N.B.—This saddle may be accompanied either by a garnish of asparagus-heads or by cucumbers with cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1187, p. 397. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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