Selle de Veau à la Metternich
From A guide to modern cookery, 1909
Serves 4
Ensure the joint appears untouched after reconstruction.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 229. The excerpt below is the record exactly as published.
SELLE DE VEAU A LA METTERNICH Braise the saddle, and, when it is ready, put it on a dish. Now draw a line within one-half inch of its extreme edge on either side and end, pressing the point of a small knife along the meat in so doing. Proceed in the same way on either side of the chine, and remove the fillets from the joint, severing them from the bone with care. Cut the fillets into regular collops, keeping the knife some- what at a slant. In the double cavity left by the fillets spread a few table- spoonfuls of Béchamel with paprika; return the colloped fillets 396 GUIDE TO MODERN COOKERY 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
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Cook this with the app: pantry check, scaling, and the assistant.