Filet de Veau à la Turque (Fillet of Veal with Stuffed Aubergines and Sauce Mornay)

Ingredients

• Fillet of veal
• 1 large aubergine
• Rice à la Grecque
• Aubergine
• Oil
• Sauce Mornay

Instructions

1. Trim the fillet, remove its sinews and pot-roast it.
2. Split a large aubergine in two and score the flesh fairly deeply.
3. Fry the two halves and drain them carefully.
4. Take out and chop the flesh, then mix it with an equal quantity of rice à la Grecque.
5. Fill the aubergine skins with this mixture.
6. Cut the fillet into escalopes and dress them, half on each garnished half-aubergine, setting a round of aubergine sautéed in oil between each escalope.
7. Coat the whole with sauce Mornay and glaze briskly.