No. 996 Loin of Veal au Jambon.
Roast a nice loin in vegetables, in which let it remain till cold, have also a good ham nicely boiled, from which cut twenty-four croutons, the size and shape of small fillets of fowls, dress the veal in the centre and the ham round; fill a large sauté-pan with aspic (No. 1360), which set upon the ice, when firm dip the bottom of the pan in warm water and turn the jelly in one piece over the loin, have also some chopped, with which garnish the ham.