Prepare a fillet as in the last recipe, only do not remove the bone in the centre; roast in the same way. While it is cooking take a dozen large oysters, or more if small, scald them in their own liquor; take them up, strain the liquor, stir an equal quantity of cream and a tablespoonful of white thickening (see recipe for Blanc, page 34), a little salt and cayenne into it, and boil till thick. Take up the meat; with a very sharp knife cut out the bone, and a good piece of meat round it so as to leave a cavity. Set the meat on a platter, put it to keep quite hot. Quickly take all the veal (free from gristle) from the bone and chop it with the oysters; stir it into the sauce you have made; it should be about as stiff as mush. Make all hot together and pour it into the cavity of the veal. Make gravy as in the last recipe. Mushrooms chopped and stewed in butter may be used instead of the oysters if preferred.