Veal Cutlets a l'Anacreon

Lard some veal cutlets cut from a rack with tongue and fat pork, a half of each; braiso or poeler them while basting frequently, then lay them under a weight to reduce to five-eighths of an inch in thickness; pare neatly and cover over with cream forcemeat (No. 75), and decorate with a handsome truffle rosette; range a buttered paper on top of each and poach in a slack oven; when cold mask the surfaces with half-set jelly and dress flat in a circle, filling the center with an asparagus salad (No. 2621); surround with chopped jelly and croutons.