[1191—SELLE DE VEAU A LA TALLEYRAND]
Prepare twenty studs of truffle, about one inch long and one-third oz. in weight. Stick them upright and symmetrically into the meat of the joint, making way for them by means of little incisions cut with a small knife. Now envelop the joint in slices of larding bacon, string it, braise it, and glaze it at the last moment.
Dish it with some of its braising-liquor, cleared of all grease and reduced.
Serve separately (1) what remains of the braising-liquor; (2) a garnish of macaroni, cut into half-inch lengths, cohered with one and one-half oz. of butter, three oz. of grated Gruyère and Parmesan, combined with three oz. of foie gras, cut into large dice, and three oz. of a [julienne] of truffles, per lb. of macaroni.
[1192—SELLE DE VEAU FROIDE]
Cold saddle of veal makes an excellent sideboard dish which admits of all cold-dish garnishes, such as [Macédoines] of vegetables cohered with jelly or mayonnaise sauce; artichoke-bottoms and tomatoes, variously garnished; small, moulded vegetable salads, &c.
Decorate it with fine, regular, jelly dice; but its usual and essential adjunct is its own braising-liquor, cooked, cleared of grease poured carefully away, and served in a sauceboat without having been either clarified or cleared.
All the pieces of veal given as relevés, the cushion, the loin, the fillet, and the fricandeau, may be served cold like the saddle, and are generally much appreciated, more particularly in summer.