Saddle of Veal and Chopped Lettuce-Larded

To prepare this dish choose a fine saddle not too fat; pare by removing the skin from the large fillet or loin; shorten the flap and suppress the minion fillets. Lard the large fillet or loin with larding pork (No. 2, Fig. 52) and lay it in a deep baking pan, the bottom covered with pork and veal fat; besprinkle the saddle plentifully with butter, cover it with a buttered paper and place it in a moderate oven to cook for an hour and a quarter to an hour and a half, basting it frequently with the fat from the pan; should this fat threaten to burn, add to it a few spoonfuls of good veal blond (No. 423). When the meat is of a fine color and well seized, drain, pare the edges and dress it on a long dish; dissolve the glaze in the pan with a little water or stock, let it boil for two minutes, then strain; free it from fat and reduce once more to a glaze. Surround the saddle with a garnishing composed of croustades garnished with chopped lettuce and cream (No. 2751), pour over it a part of the reduced sauce, serving the remainder separately.