Côte de Veau Talleyrand (Veal Chop Talleyrand)

Ingredients

• Veal chop
• Butter
• Chicken forcemeat
• Truffle
• Clarified butter
• Macaroni à la Talleyrand (garnish)
• Sauce Périgueux

Instructions

1. Sauté the veal chop in butter and let it cool.
2. Mask both sides of the cooled chop with chicken forcemeat kept a little firm.
3. Cover the forcemeat with chopped truffle.
4. Colour gently in clarified butter, so that the forcemeat poaches and the chop reheats at the same time.
5. Dress with a garnish of macaroni à la Talleyrand.
6. Surround with a cordon of sauce Périgueux, the truffle cut in a fine short julienne instead of chopped.