Selle De Veau A La Piemontaise
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
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 cut the fillets into collops as before.
- When reconstructing the fillets, between the collops put a little Bechamel sauce, combined with three and one-half oz.
- of grated Parmesan and chree and one-half oz.
- of grated white truffles per quart of the sauce.
- Coat the surface of the joint with the same sauce, and set to glaze quickly.
- Serve the braising-liquor, cleared of all grease and strained, separately;
- as also a timbale of rizotto k la Pi6montaise (No.
- 2258).
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Grater
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Sieve