1257—Côte de Veau à la Dreux

Stud the kernel of the veal cutlet with tongue, ham and truffle, and cook it gently in butter. This done, trim it to the quick on both sides, that the studding may be clean and neat; dish it with a frill on the bare bone, and, beside it, arrange a small garnish of quenelles, mushrooms, cocks’ combs and kidneys, and turned and No. 273, Blanchings olives.

Pour a little half-glaze sauce, flavoured with truffle essence, over the garnish.