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Veal Cutlets, Larded and Served Cold, Superlative

Take six or eight thick veal cutlets, and prepare them as in the last recipe. Put them between two dishes, and press them till cold; then trim them neatly, and brush them over twice with liquid glaze. Serve on a dish, and garnish with aspic jelly and Montpellier butter. They will have a good appearance arranged as follows. Boil some rice in water till it is tender and quite dry, then pound it, and press it into a flat round mould. When it is cold and stiff turn it out, place it in the centre of a dish, cover with Montpellier butter, arrange the cutlets round it with the bones inward, and put a little chopped aspic jelly between each one. Ornament the top of the rice with Montpellier butter and aspic jelly, fill the bottom of the dish with chopped aspic, and serve.