Selle de Veau Talleyrand (Truffle-Studded Saddle of Veal with Macaroni Talleyrand)

Ingredients

• Saddle of veal
• Truffles
• Bards of fat bacon
• The braising liquid
• Macaroni à la Talleyrand

Instructions

1. Stud the fillets of the saddle with large nails of truffle, set in quite symmetrically.
2. Bard the piece and braise it.
3. Remove the bards at the last moment and glaze the saddle.
4. Arrange it on the serving dish and surround it simply with part of the braising liquid, skimmed, reduced and strained.
5. Serve separately the rest of the braising liquid, and a timbale of macaroni à la Talleyrand.