In the double cavity left by the fillets spread a few tablespoonfuls of Béchamel with paprika; return the colloped fillets [396] ]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.
[1184—SELLE DE VEAU A LA NELSON]
Braise the saddle. When it is ready, remove the fillets, proceeding exactly as described under “Selle à la Metternich,” and cut the fillets in a similar manner.
In the cavities left by the fillets spread a few tablespoonfuls of Soubise; return the colloped fillets to their place, and, between the collops, place a thin slice of ham, of the same size and shape as the adjacent piece of meat, and a little Soubise sauce.
Having reconstructed the joint, cover its surface with a layer, about one inch thick, of “[Soufflé au Parmesan],” combined with one quart of truffle purée.
Bind the joint with a strong band of buttered paper, for the purpose of holding in the [soufflé], and set it to cook in a moderate oven for fifteen minutes. After having taken the saddle out of the oven, remove the paper band, and send it to the table without changing the dish.
Send the braising-liquor, cleared of all grease, reduced and strained, to the table separately.