Veal Cutlets a la Chipolata

Pare some veal cutlets and lard them with cooked unsmoked red beef tongue. Cover the bottom of a buttered sautoir with round slices of onions, carrots, thyme, bay leaf, and branches of parsley; lay the cutlets on top and moisten to the heighth of the vegetables with stock; cover with a buttered paper, let boil and cook on a moderate fire basting them frequently. Dress the cutlets when done, strain the stock, skim off the fat and reduce it to a half-glaze, add as much brown sauce and garnish with braised chestnuts, braised carrots and turnips, also some mushrooms and small boiled chipolata sausages.