Saddle of Veal à la Chartreuse

Ingredients

• 1 saddle of veal
• A chartreuse of vegetables for each end of the dish
• The braising stock

Instructions

1. Braise the saddle, then strip off its barding and glaze it at the moment of serving.
2. Dish it on a long dish.
3. Turn out a chartreuse of vegetables of the same height as the saddle at the moment, and place one at each end of the dish.
4. Skim, reduce and draw off clear the braising stock, and surround the piece with a few spoonfuls of it.
5. Serve the rest in a sauceboat.