Selle de Veau a la Metternich
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one-half tablespoonful of Béchamel
- two slices of truffle
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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 somewhat at a slant.
- In the double cavity left by the fillets spread a few tablespoonfuls of Béchamel with paprika;
- return the colloped fillets 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, and set to glaze quickly at the salamander.
- Now, with a large slice, carefully transfer the saddle to a dish.
- Serve separately (1) the braising-liquor of the saddle, cleared of all grease and reduced;
- (2) a timbale of pilaff rice.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Cutting board