Saddle of Veal Romanoff

Ingredients

• 1 saddle of veal
• Gribouis or cèpes
• Cream sauce
• Sauce Béchamel
• Beurre d’écrevisse
• Half-heads of fennel
• White wine
• The braising stock

Instructions

1. Braise the saddle and prepare it as for the Saddle « à la Metternich ».
2. Slice gribouis or cèpes finely and bind them with Cream sauce.
3. Reform the fillets, putting a little of this between each escalope.
4. Coat the surface of the saddle with well-seasoned sauce Béchamel finished with Beurre d’écrevisse.
5. Braise half-heads of fennel in white wine and border the piece with them.
6. Skim, reduce and strain the braising stock and serve it separately.