Selle de Veau Metternich (Braised Saddle of Veal Re-formed with Paprika Béchamel and Truffles)

Ingredients

• Saddle of veal
• Sauce Béchamel au Paprika
• Truffle
• The braising liquid
• Riz Pilaw

Instructions

1. Braise the saddle.
2. When it is ready, trace a line a good centimetre in from the outer edges, on each side and at each end, sinking the point of the knife into the flesh; do the same along the chine bone and on each side of it.
3. Lift out the fillets, detaching them carefully from the bones.
4. Cut the fillets into escalopes, cutting slightly on the slant.
5. Spread a few spoonfuls of sauce Béchamel au Paprika in the double cavity left by the fillets.
6. Put the escalopes back one after another to re-form the fillets in their original shape, placing half a spoonful of the same sauce and two slices of truffle between each escalope.
7. Cover the whole surface of the saddle with sauce Béchamel au Paprika and glaze rapidly under the salamander.
8. Lift the saddle off at once and carefully with a large square spatula and arrange it on the serving dish.
9. Serve separately the skimmed and reduced braising liquid, and a timbale of riz Pilaw.