Braise the saddle; remove the fillets, and cut them into collops as for “Selle à la Metternich.” Garnish the cavities with Soubise sauce “au currie”; reconstruct the fillets, putting a little of the same sauce between the collops, and coat the surface of the piece with the sauce already referred to.
Surround the joint with braised celery, and serve its cooking liquor and a timbale of pilaff rice separately.
[1186—SELLE DE VEAU A LA PIÉMONTAISE[!-- TN: acute invisible --]
Braise the saddle, and cut the fillets into collops as before. When reconstructing the fillets, between the collops put a little Béchamel sauce, combined with three and one-half oz. of grated Parmesan and three and one-half oz. of grated white truffles per quart of the sauce.
[397]
]Coat the surface of the joint with the same sauce, and set to glaze quickly.
Serve the braising-liquor, cleared of all grease and strained, separately; as also a timbale of rizotto à la Piémontaise (No. [2258]).
[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.