591. Braised Noix of Veal en Daube.
—Proceed the same as for braised beef en Daube (No. 483).
592. Panpiette of Veal à la Faubonne.
—Cut two pounds of veal off the leg into six thin slices. Pare them to the size of the hand, and season with a tablespoonful of salt and a teaspoonful of pepper. Fill them with any kind of forcemeat, roll, and tie together with string. Put them in a sautoire with small scraps of pork, adding half a sliced carrot and half a sliced onion. Cover with a barde of larding pork on top, and brown for ten minutes. Moisten with a gill of white broth (No. 99); cover with buttered paper, and put in the oven to finish cooking for twenty-five minutes. Serve, with half a pint of purée of lentils (No. 46), mixed with two tablespoonfuls of cream, and a teaspoonful of chopped parsley.