Selle de Veau a la Tosca
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Cream
- Fillets
- Cut
- Mornay sauce
- a slice of truffle between
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
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- Braise the saddle, and then prepare it as for No.
- 1183.
- Almost completely fill the cavities left by the fillets with a garnish of macaroni, cut into short lengths, cohered with cream, and combined with a julienne of truffles.
- Reconstruct the fillets upon this garnish and coat the collops with Mornay sauce, placing a slice of truffle between the collops.
- The reconstructed fillets thus appear raised on either side of the chine.
- Coat the surface of the joint with the same sauce as that already used, and set to glaze quickly.
- Send the braising-liquor, cleared of all grease and strained, to the table 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