Selle de veau Nelson (Saddle of Veal Nelson)

Ingredients

• saddle of veal
• sauce Soubise
• ham
• Soufflé au Parmesan mixture
• truffle purée (a quarter of the soufflé mixture)
• buttered paper
• braising stock

Instructions

1. Prepare the saddle as for the Selle de veau à la Metternich, up to the point where the fillets are cut into escalopes.
2. Mask the bottom of the cavity formed in the saddle with a few spoonfuls of sauce Soubise.
3. Put the fillets back in their place, setting between each escalope a thin slice of ham cut exactly to the shape of the escalope and a little sauce Soubise.
4. With the saddle reassembled in its natural state, mask the surface with a layer of Soufflé au Parmesan mixture to which a quarter of truffle purée has been added.
5. Surround the piece with a strong band of buttered paper to hold the soufflé mixture.
6. Put the saddle in a slow oven for 15 minutes to poach the mixture.
7. On taking it from the oven, remove the band of paper and serve without changing the dish.
8. Serve the braising stock separately, skimmed of fat, reduced and strained.