No. 448 Fillet of Veal à la Jardinière.
Prepare the fillet as before, but place a piece of boiled bacon in the centre instead of the tongue, roast it in vegetables as before, pour a sauce jardinière (No. 100) upon a dish, sprinkle a pint of young green peas plain boiled upon it, dress a cauliflower at each end and another on each side, place the fillet in the middle upon the sauce and serve.