1200—Noix de Veau en Surprise à la Macédoine

Braise the cushion of veal, and hollow it out as explained above.

Meanwhile (1) prepare a Macédoine garnish, or mixed Jardinière (cohered with butter or cream), the quantity of which should be in proportion to the size of the case; (2) cut the meat, withdrawn from the centre of the cushion, into thin rectangles.

Garnish the bottom of the case with a layer of Macédoine, and set thereon a litter consisting of the rectangles of meat. Cover with Macédoine; set thereon another litter of the pieces of meat, and renew the operation until the case is filled. Finish up with a layer of Macédoine.

Replace the slice cut from the cushion at the start; put the case in the oven for a few minutes; serve, and send the braising-liquor separately.