Noix de Veau à la Suédoise (Cold Braised Veal Cushion with Horseradish Butter and Scarlet Tongue)

Ingredients

• Braised noix de veau (veal cushion)
• Jelly
• Beurre de raifort
• Langue écarlate
• Softened butter
• Small vegetable salad
• Mayonnaise collée
• Small lettuce heart
• A cold sauce derived from Mayonnaise

Instructions

1. From the widest part of the cold braised noix de veau, cut a horizontal slice, or base, 3 centimetres thick, and trim it to a good round shape.
2. Set a layer of jelly in the bottom of the serving dish and place the slice of veal on it.
3. Cut the rest of the noix de veau into rectangles a little smaller than those of the Noix de veau à la Caucasienne but twice as thick.
4. Mask one side of these rectangles with Beurre de raifort and place on each a rectangle of langue écarlate of the same dimensions, cut very thin; trim the corners.
5. Pipe a cordon of softened butter around the slice of veal, using a bag fitted with a small fluted tube.
6. Arrange a small vegetable salad bound with Mayonnaise collée in the middle of the slice of veal.
7. Set a small, well-opened lettuce heart on the salad and surround the whole with the veal and tongue sandwiches.
8. Serve a cold sauce derived from Mayonnaise separately.