Selle de Veau a la Romanoff
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Cream
- four oz. of crayfish butter per quart
- Bechamel sauce
- Fillets
- Cut
Contains
CrustaceansMilk
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
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- Braise the saddle;
- remove the fillets, and cut the latter into collops as for “Selle à la Metternich.” Reconstruct the fillets, placing a small quantity of minced mushrooms, cohered by means of a few tablespoonfuls of cream, between the collops, and coat the surface of the joint with highly-seasoned Béchamel sauce, finished with four oz.
- of crayfish butter per quart.
- Surround the piece with a border of braised half-fennels.
- Serve the braising-liquor, cleared of all grease, reduced and strained, separately.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Cutting board
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Sieve