Filet de Veau Talleyrand (Fillet of Veal Studded with Truffle, Talleyrand)

Ingredients

• Fillet of veal
• Raw truffle
• Madeira
• Macaroni à la Talleyrand (garnish)
• Sauce Périgueux

Instructions

1. Trim the fillet and remove its sinews.
2. Stud it with raw truffle.
3. Pot-roast it with Madeira, glazing it last of all.
4. Dress it and surround with a garnish of macaroni à la Talleyrand.
5. Serve separately a sauce Périgueux in which the chopped truffle is replaced by truffle cut in a fine short julienne.