Filet de Veau Orloff (Braised Fillet of Veal with Purée Soubise and Sauce Mornay)

Ingredients

• Fillet of veal
• Thin bards of bacon
• Purée Soubise
• Truffle
• Sauce Mornay

Instructions

1. Trim the fillet and remove its sinews.
2. Wrap it in thin bards of bacon and braise it.
3. In good time before serving, detach the underside as a base, or thin slice.
4. Cut the fillet into regular escalopes.
5. Reform the fillet on the detached base, masking each escalope with purée Soubise and setting a fine slice of truffle between each.
6. Coat the reformed fillet entirely with a thin layer of purée Soubise.
7. Cover it with sauce Mornay and glaze briskly.