Aspic of Veal with Macedoine Artichokes—Kernel

Braise a kernel of veal after larding the inside parts with veal udder, ham and truffles; put it in an oval mold to cool, pressing down well. Unmold, and cut it into slices. Decorate a large mold with vegetables, coat it by pouring in some jelly and turning the mold so that the jelly covers the vegetables, then pour in more jelly to have a quarter of an inch in thickness at the bottom and lay the sliced kernel over, having reformed it to its original shape, then fill up entirely with slightly cool jelly. When perfectly cold unmold on a dish and surround the meat with chopped jelly, lay on top some artichoke bottoms filled with macedoine (No. 2650) and decorate the summit with three Bellevue hatelets (No. 2526).