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Galantine of Veal

Remove the bones from a breast of veal, and lay it flat on the table, skin downwards. Beat it well with a chopper, in order to make it roll more easily. Take the hard-boiled yolks of ten eggs, and pound them to a paste; mix with them one dessert-spoonful of salt, a tea-spoonful of pepper, a dessert-spoonful of chopped parsley, a dessert-spoonful of sweet herbs, powdered, a tea-spoonful of anchovy sauce, and half a salt-spoonful of pounded mace. Brush the veal over thickly with beaten egg, and spread the paste on evenly, and place over it strips of veal forcemeat (see FORCEMEAT OF VEAL), some hard-boiled eggs cut into thin slices, three or four truffles cleaned and sliced, a few mushrooms cut into small pieces, and a pound of lean ham. Arrange these prettily on the meat, so that they will look well when the galantine is cut. Season rather highly, and roll the veal as tightly as possible, binding it with tape. Sew it in a cloth and put it into a saucepan, with some good veal stock, the bones, a carrot, a large onion stuck with two cloves, a bunch of sweet herbs, and a little salt and pepper. Let it simmer gently for six hours, and cool in the liquid. Take it out, put it between two dishes, and place a weight on the top, and let it remain thirty-six hours before being taken out to be cut. Before dishing, remove the tapes, and garnish the dish with savoury jelly (see ASPIC JELLY FOR GARNISHING). If preferred, the veal may be very gently baked in the oven. It should then be basted liberally with bacon fat.