Noix de Veau à la Renaissance (Cushion of Veal à la Renaissance)

Ingredients

• noix de veau (cushion of veal)
• garniture Renaissance
• cauliflower
• sauce Hollandaise
• the braising stock

Instructions

1. Braise the noix without larding it.
2. Lift off a slice, or base, from the widest side and set it on the serving dish.
3. Cut the rest into regular rectangles and arrange them in a turban on that base.
4. Garnish the middle of the turban with the garniture Renaissance.
5. Place a fine bouquet of cauliflower on the garnish and coat it lightly with sauce Hollandaise.
6. Serve the braising stock separately, skimmed, strained, reduced and quite clear.