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Veal, Supreme Of

Take from a fillet of veal nine or ten slices, about three inches long and an inch and a half wide. Put them on a buttered tin, sprinkle them with lemon-juice and a spoonful of white wine, then pour a gill of white veal stock over, and cook, covered, in a gentle oven for five minutes. Then put a pinch of salt and pepper on each fillet, and cook for a few minutes more. Make a chaudfroid sauce of a gill of thick bechamel, a gill of aspic, and half a gill of cream; boiled together until reduced to one-half. Let this sauce get cold; divide it into two, and colour one portion green and the other pink. Mask the slices of veal alternately with the green and pink sauce, and dish them up on a border of aspic, putting some finely-chopped aspic between the fillets where they overlap. Probable cost, 2s. 6d. to 3s.