No. 995 Fillet of Veal à la Cardinale.
Cut a fillet as in the last, have also ready boiled a nice ox-tongue very red; you have also prepared about two pounds of good veal forcemeat (No. 120), run about twenty pieces of fat bacon right through the thickest part of the fillet, surround the tongue (trimmed accordingly) with the forcemeat, and place in the centre of the fillet, but not to protrude out of it, surround it with slices of fat bacon and roast it in vegetables (see Removes, No. 417); when done place it on a dish till cold, without taking away the paper and vegetables, when cold take it out; trim and glaze as in the last, dress on your dish, and garnish with croutons of aspic (No. 1360), cut according to taste, surmount it with six small atelettes, upon each of which you have placed a crawfish (No. 380), truffle, and quenelle de veau (No. 120), it is then ready to serve; the atelettes must be fixed upon the rim of the fillet, leaning outwards to give it a graceful appearance, some of them, however, must be taken out to carve.