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Parsley and Spice

Half pint of Allemande or Velouté Sauce.

Cauliflower. Carrot. Turnip. Green Peas and French Beans. Cut six or more thin slices from the cushion part of veal, flatten them well and spread veal forcemeat on one side of each. Roll the slices so as to give each the shape of a cork. Tie round each of these a thin slice of fat bacon, put them in a buttered sauté-pan, season with pepper and salt and a little aromatic spice; add a sliced onion, a small bunch of parsley, and a pint of white stock. Allow this to boil up quickly over the fire, cover with a buttered paper, and cook in the oven for about half an hour. Baste occasionally.

When cooked, drain the paupiettes, remove the string and bacon fat, and trim them a little.

Have ready a mixture of cooked buds of cauliflower, carrot and turnip, scooped out à la jardinière, also some green peas and French beans. Toss them lightly in a little butter over the fire.

Have ready a mixture consisting of the rest of the forcemeat and three ounces of mashed potatoes, baked in a border mould for fifteen minutes; turn on to a dish, dish the paupiettes in the form of a pyramid on same, sauce over with the sauce well reduced. Surround with heaps of jardinière on each side, sprinkle the top with a few drops of dissolved meat glaze, and serve.