Noix de Veau en Surprise (Cushion of Veal en Surprise)

Ingredients

• noix de veau (cushion of veal)
• a garnish
• the braising stock

Instructions

1. Braise the noix, keeping it a little firm, then let it cool two thirds of the way.
2. Slice it horizontally at about two thirds of its height.
3. Make a circular incision in each piece and remove the meat from inside, leaving a thickness of one and a half centimetres at the bottom and on the sides, so that the two hollowed pieces form a case and its lid.
4. Fill the case with a garnish at will.
5. Put the lid piece back on top and keep in the oven for a few minutes.
6. Serve the braising stock, strained and skimmed, separately.