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VEAL CUTLETS (a la Pandore)

Take five cutlets from the loin, trim them, and make an incision in the thick part, in which insert a little foie gras. They must then be sewn up, and braised on a bed of vegetables with a little stock and a buttered paper over. When done, glaze them, remove the threads, and dish in a row,with croutons the same shape, but smaller, in between. Lay a little pile of foie gras on each crouton, and put any nice vegetable puree round the dish. Probable cost, 2s. 6d.