Selle de Veau Matignon (Saddle of Veal Braised in Caul with Matignon)

Ingredients

• Saddle of veal
• Matignon
• Bards of fat bacon or thin slices of ham
• A strong caul
• The braising liquid

Instructions

1. Braise the saddle halfway.
2. Cover it with a fairly thick layer of Matignon.
3. Cover the Matignon with bards of fat bacon or thin slices of ham.
4. Wrap the saddle in a strong caul, or in a doubled caul.
5. Give it two hours more cooking in a slow oven.
6. Serve the piece just as it is, with the skimmed and reduced braising liquid sent separately.