Selle de Veau à la Chartreuse

Ingredients

• saddle of veal
• slices of bacon
• few tablespoonfuls of the braising-liquor
• two dome- or Charlotte-moulds, capable of holding two-thirds of a quart

Method

1. 1

   Braise the saddle of veal and glaze it after removing the bacon.

2. 2

   Serve on a long dish with chartreuses of vegetables at each end.

3. 3

   Pour reduced braising-liquor around the joint and serve remaining in a sauceboat.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 228. The excerpt below is the record exactly as published.

Saddle of veal is the only Relevé of this meat which is sometimes allowed to appear on an important menu, and it is, in fact, a splendid and succulent joint. It may be roasted, but I should urge the adoption of the braising treatment, not only as a precaution against dryness, but because of the fine stock yielded by the operation. Whatever be the method of cooking, trim the saddle on one side, flush with the bones of the pelvis, and up to the first ribs on the other side. Then cut out the kidneys, leaving a thick layer of fat on the under fillets or “‘ filets mignons’’; pare the flank on either side, in such wise that what is left of it, when drawn under the saddle on either side, may just cover the fillets above referred to. This flank should only be drawn over the fillets after the inside of the joint has been salted; then cover the top surface of the joint with slices of bacon, and tie round with string, five or six times, that the bacon and the flank may not shift. When the saddle is intended for only a small number of people, half of it may be used at a time; that is to say, one fillet, in which case the joint may be cut in two, lengthwise. The procedure for braising this piece is in pursuance of the directions given under ‘‘ The Braising of White Meats ’’ (No. 248). RELEVES AND ENTREES 395 The process of braising, whether it be in respect of the saddle or other veal Relevés, such as the cushion, the loin, the neck, &c., demands particular care, must be accompanied by frequent basting, and should always be carried on with short moistening. 1182—SELLE DE VEAU A LA CHARTREUSE Braise the saddle, and glaze it at the last moment, after having removed the slices of bacon. Set it on a long dish, and, at each end of the latter, place a chartreuse of vegetables. Round the joint put a few tablespoonfuls of the braising- liquor, cleared of all grease, reduced, and well-strained; and serve what remains in a sauceboat. Chartreuses of Vegetables.—Take two dome- or Charlotte- ~ moulds, capable of holding two-thirds of a quart

Cook this with the app: pantry check, scaling, and the assistant.