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Saddle of Veal with Truffles (selle de veau aux truffes)

Larded saddle of veal browned in butter and oven-roasted while basted with bouillon and white wine, carved up with truffle slices between the slices and laid back on the backbone, served with truffle sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 201 (falt i det fri)

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About the dish

One of several French-inspired saddle-of-veal roasts in Erken's meat chapter, where the same base roast is varied with different garnishes and sauces.

How to make it

  1. 1

    Prepare the meat

    Chop off the backbone and remove the thick membrane. Chop the bones so they are of equal length.

  2. 2

    Lard the meat

    Loosen the meat a little along the back and lard it with strips of fresh pork fat.

  3. 3

    Brown the roast

    Brown the saddle of veal in the butter with the larded side down in the pan. Turn the meat, and sprinkle over mixed salt and pepper.

  4. 4

    Roast

    Set the pan into a hot oven and roast 1–1½ hours. Baste often with bouillon and white wine.

  5. 5

    Plating

    Carve the meat completely off the saddle, cut it into slices, place truffle slices on each slice and lay the slices back together on the backbone, so the roast regains its original shape.

  6. 6

    Sauce

    Serve with truffle sauce, made using the pan juices from the meat as stock.

Changes from the original

The ingredient list has been reassembled from the broken-up column typesetting (the quantities for meat, pork fat and butter were printed further down the page). The bouillon quantity is interpreted as 1/4 liter where the OCR was illegible. Measurements are modernized: del. = dl, gr. = g. The amount of truffle is not given in the original.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 201) → Modernisert~82% av teksten endretfjernetlagt til
2 kg. kalveryg kg kalverygg. 100 gr. g ferskt flesk pepper sideflesk (til spekking, skjæres i strimler). 1 ts salt (blandes med pepper). 0,5 ts pepper. 100 gr. smør g smør. trøfler 1/4 1. (til skiver og saus). 2,5 dl buljong (til dryppe­sky). 2 del. dl hvitvin. Rygbenet hugges av, Hugg av ryggbeinet og fjern den tykke hinde tages bort. Benene hugges av, saa hinnen. Hugg beina av så de blir like lange. Kjøttet løsnes lange.. Løsne kjøttet litt langs ryggen og spækkes spekk det med fleskestrimler. Kalveryggen brunes strimler av ferskt flesk.. Brun kalveryggen i smørret, idet smøret med den spækkede side lægges spekkede siden ned i panden. Kjøttet vendes, salt pannen. Vend kjøttet, og pepper blandes strø over blandet salt og strøes paa. Panden sættes ind pepper.. Sett pannen inn i en varm ovn, ovn og kalveryggen dryppes stek 1–1½ time. Drypp ofte med buljongen buljong og vinen; steker 1—1 1/2 time. Ved anretningen skjæres hvitvin.. Skjær kjøttet helt ut, dette skjæres igjen ut av ryggen, del det i skiver, som belægges med trøffelskiver, legg trøffelskiver på hver skive og lægges derefter legg skivene sammen paa ryggen på ryggbeinet igjen, saa denne faar så steken får sin oprindelige form. Hertil serveres trøffelsaus; som kraft til denne benyttes opprinnelige form.. Server trøffelsaus til, laget med skyen fra kjøttet. kjøttet som kraft.

Note til Modernisert

Ingredienslisten er satt sammen igjen fra den oppbrutte spaltesatsen (mengdene for kjøtt, flesk og smør sto trykt lenger ned på siden). Buljongmengden er tolket som 1/4 liter der OCR var uleselig. Mål er modernisert: del. = dl, gr. = g. Trøffelmengde er ikke oppgitt i originalen.

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Frequently asked questions

How long should the saddle of veal roast?
After browning in butter, the pan is set in a hot oven and the meat roasts 1–1 1/2 hours. With preparation, the total time is around 140 minutes for 8 servings.
How are the saddle larded and browned?
The backbone is chopped off and the thick membrane removed, the bones chopped to equal length. The meat is loosened a little along the back and larded with strips of 100 g fresh pork fat. Then it is browned in 100 g butter with the larded side down, turned, and seasoned with salt and pepper.
What is the roast basted with, and how is it plated?
It is basted during roasting with 1/4 liter bouillon and 2 deciliters white wine. When plating, the meat is carved completely out, cut into slices topped with truffle slices, and laid back on the saddle so it regains its original shape. Served with truffle sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 201.

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