Selle de Veau à la Renaissance (Braised Saddle of Veal with Cauliflower and Spring Vegetables)

Ingredients

• Saddle of veal
• Cauliflowers
• The rest of the garniture Renaissance
• Sauce Hollandaise
• The braising liquid

Instructions

1. Braise the saddle and glaze it at the moment of serving.
2. Arrange it on the dish and place a large bouquet of cauliflower at each end.
3. Arrange the rest of the garnish along the sides in alternating bouquets.
4. Serve separately a sauceboat of sauce Hollandaise for the cauliflower, and the braising liquid, skimmed, reduced and strained.