No. 445 Fillet of Veal à la Princière.
Procure a good leg of veal, cut off the knuckle just above the joint, then cut out the bone from the middle of the fillet; have ready two pounds of forcemeat (No. 120), cut half a pound of cooked ham and twenty mushrooms into very small dice, mix them with the forcemeat; season rather high with cayenne pepper, salt, and nutmeg, put the forcemeat in the place the bone was taken from, pull the udder of the fillet round, and skewer it up, but not too tight; tie it up with string, put it on a spit, and roast it four hours in vegetables, in the same manner as described for fillets of beef; when done take it from the paper and vegetables, cut off the string, and run three or four silver skewers through it in the place of those you have taken out; the fillet must be quite white; place it on the dish, make a border of mashed potatoes round it, upon which dress alternately a piece of tongue and a piece of bacon, each piece cut in the form of a heart, and not more than a quarter of an inch in thickness; glaze the garniture, and have ready the following sauce: put two quarts of white sauce into a stewpan, stir it over the fire until it becomes thick, then add nearly a pint of thin cream; poor the sauce in the dish, but not over the garniture, and serve immediately; the first slice must be cut off the veal previous to its going to table.