Selle de Veau à la Piémontaise (Saddle of Veal with Parmesan and White Truffle Béchamel)

Ingredients

• Saddle of veal
• Sauce Béchamel
• 125 grammes grated Parmesan
• 125 grammes grated white truffles
• The braising liquid
• Rizot à la Piémontaise

Instructions

1. Braise the saddle and prepare it as for the preceding recipe.
2. Add 125 grammes of grated Parmesan and 125 grammes of grated white truffles per litre to the sauce Béchamel.
3. Re-form the fillets, napping the escalopes with this sauce.
4. Mask the surface of the saddle with the same sauce and glaze it briskly.
5. Serve separately the skimmed and clarified braising liquid, and a timbale of rizot à la Piémontaise.