Noix de Veau à la Caucasienne (Cold Braised Veal Cushion with Anchovy Butter and a Tomato Loaf)

Ingredients

• Braised noix de veau (veal cushion)
• Softened butter
• Anchovy fillets
• Chopped chives
• Very reduced tomato purée
• Jelly
• Very clear jelly

Instructions

1. Cut the cold braised noix de veau into rectangles 9 centimetres long, 4 centimetres wide and 3 millimetres thick.
2. Mask one face of each rectangle with softened seasoned butter into which anchovy fillets cut in brunoise and chopped chives have been worked.
3. Put the rectangles together in pairs like sandwiches, trim the corners, and keep them under light pressure until dishing up.
4. Bind the very reduced tomato purée with jelly and set it in an oiled dome or bombe mould.
5. Turn out the tomato loaf at the moment of serving and surround it with the veal sandwiches arranged in a turban.
6. Border the dish with croûtons of very clear jelly.