Calf saddle
The veal saddle (English veal saddle , French selle de veau ) is a name for the rear part of the veal's back , it lies near the leg and has no long ribs. The saddle consists of the large muscles longissimus and psoas . Its structure is similar to the T-bone and the cuts obtained from it are delicate and aromatic. It is sold as a complete saddle that is not split and connected to the spine. A band saw is required for the division , which poses the problem of a restaurant not being able to cut its own portions if it does not have a band saw. Therefore, the veal saddle is usually sold as a flipped and split loin ( shortloin ) or as a chop.
Veal saddle can be fried, braised or glazed whole . To do this, the saddle of veal is not halved lengthways, but only crosswise so that it has several long pairs of ribs depending on the portioning. So that the saddle of veal does not warp from the heat during roasting , the pegs are chopped through several times without damaging (damaging) the meat; however, an iron rod can also be pushed through the spinal canal. The loosened back fillets are cut into thick, oblique slices and placed back in their original place on the skeleton. That is from the drippings Jus prepared and served apart.
Individual evidence
- ^ A b Franz Maier-Bruck: The Great Sacher Cookbook . Wiener Verlag, Vienna 1975, p. 259, 262-263 .
- ^ Thomas Schneller, Brad Matthews, Culinary Institute of America : Kitchen Pro Series: Guide to Purchasing . Cengage Learning, 2011, ISBN 978-1-133-41679-1 , pp. 124–129 ( google.de [accessed on May 18, 2019]).