A guide to modern cookery

with cream. 1188—SELLE DE VEAU A LA ROMANOFF 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. 1189—SELLE DE VEAU A LA TOSCA 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. 1190—SELLE DE VEAU A LA RENAISSANCE Braise the saddle, and glaze it at the last moment. Dish it and surround it with a large heap of cauliflower at either end; on either side, nice heaps of carrots and turnips, raised by means of an oval, grooved spoon-cutter, cooked in consommé and glazed; peas; French beans in lozenge-form; asparagus-heads cohered with butter; and some small potatoes cooked in butter. Send the braising-liquor of the joint, cleared of grease and strained, separately. 1191—SELLE DE VEAU A LA TALLEYRAND Prepare twenty studs of truffle, about one inch long and one-third oz. in weight. Stick them upright and symmetrically into the meat of the joint, making way for them by means of little incisions cut with a small knife. Now envelop the joint in slices of larding bacon, string it, braise it, and glaze it at the last moment. Dish it with some of its braising-liquor,