A guide to modern cookery

garnished in this way, spread thereon, over the vegetables, a layer of forcemeat softened with beaten white of egg; the object of this measure is to keep the vegetable decoration in position, and this is effected by the poaching of the forcemeat before the chartreuse is filled with its garnish. This done, fill the moulds to within one-third inch of their brims with a Macédoine of vegetables cohered by means of stiff Béchamel and cream, and cover with a layer of forcemeat. Set these chartreuses to poach thirty-five minutes before serving, and take care to let them rest for five minutes before unmoulding them on either side of the saddle. 1183—SELLE DE VEAU A LA METTERNICH 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. 1184—SELLE DE VEAU A LA NELSON Braise the saddle. When it is ready, remove the fillets, proceeding exactly as described under “Selle à la Metternich,” and cut the fillets in a similar manner. In the cavities left by the fillets spread a few tablespoonfuls of Soubise; return