Selle de Veau à la Nelson

Ingredients

• Braise the saddle
• spread a few tablespoonfuls of Soubise
• place a thin slice of ham
• cover its surface with a layer, about one inch thick, of Soufflé au Parmesan
• combined with one quart of truffle purée

Method

1. 1

   Braise the saddle and remove the fillets.

2. 2

   Spread Soubise in the cavities and return the fillets.

3. 3

   Place ham and Soubise between collops.

4. 4

   Cover with Soufflé au Parmesan and truffle purée.

5. 5

   Bind with buttered paper and cook in a moderate oven for fifteen minutes.

6. 6

   Serve without changing the dish.

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 NELSON Braise the saddle. When it is ready, remove the fillets, proceeding exactly as described under ‘‘ Selle 4 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,’’ com- bined with one quart of truffle pur

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