Selle de Veau Tosca (Saddle of Veal Filled with Truffled Macaroni, Béchamel Soubisée)

Ingredients

• Saddle of veal
• Macaroni
• Cream
• Truffles
• Sauce Béchamel soubisée
• The braising liquid

Instructions

1. Braise the saddle and prepare it as for the one à la Metternich.
2. Blanch the macaroni, cut it into small lengths and bind it with cream, adding a strong julienne of truffles.
3. Fill the cavity almost entirely with this macaroni.
4. Re-form the fillets on the garnish, masking the escalopes with sauce Béchamel soubisée and setting slices of truffle between them; the fillets will stand raised on each side of the chine bone.
5. Nap the surface with sauce Béchamel soubisée and glaze briskly.
6. Serve separately the braising liquid, skimmed, reduced and strained.