Selle de Veau à l'Orientale (Saddle of Veal with Curried Béchamel and Braised Celery)

Ingredients

• Saddle of veal
• Sauce Béchamel au currie
• Tomatoed sauce Béchamel
• Half-celeries
• Riz Pilaw

Instructions

1. Braise the saddle, then detach the fillets and cut them into escalopes as directed at Selle de veau Metternich.
2. Mask the bottom of the cavity with sauce Béchamel au currie.
3. Re-form the fillets, napping the escalopes with the same sauce.
4. Cover the piece with a well-seasoned tomatoed sauce Béchamel and glaze it.
5. Braise half-celeries in the cooking liquid and surround the saddle with them.
6. Serve a timbale of riz Pilaw separately.