Required: About one and a half pounds of fillet of veal. Slices of ham. One ounce of butter. Quarter of a pint of tomato pulp. A little glaze.

One teaspoonful of chopped shallot or onion. Half a pint of brown sauce. A tablespoonful of chopped ham. A tablespoonful of chopped olives. Two tablespoonfuls of half-inch lengths of cooked macaroni.

Cut the veal into neat round cutlets about one and a half inches across and half an inch thick. Trim the slices of ham to the size and shape of the cutlets. Melt the butter in a pan, put in the cutlets, and fry them until they are lightly browned; then pour off the butter, and add the brown sauce.

Let the cutlets cook gently in this until they are tender, turning them over occasionally; they will probably take from twenty to thirty minutes.

Fry the pieces of ham. Melt the glaze, and as each cutlet is cooked lift it out of the sauce and brush it over with melted glaze. Arrange a neat circle of mashed potato on a hot dish; put the cutlets on this, with a slice of ham between each. Skim the sauce carefully, and add the finely chopped onion and the tomato pulp. Boil these quickly until the quantity is reduced to half, then season it, and strain round the cutlets. Re-heat the macaroni, ham, and olives in the melted glaze, and pile them up in the centre of the cutlets.