Cut two pounds of veal off the leg into six thin slices. Pare them to the size of the hand, and season with a tablespoonful of salt and a teaspoonful of pepper. Fill them with any kind of forcemeat, roll, and tie together with string. Put them in a sautoire with small scraps of pork, adding half a sliced carrot and half a sliced onion. Cover with a barde of larding pork on top, and brown for ten minutes. Moisten with a gill of white broth (No. 99); cover with buttered paper, and put in the oven to finish cooking for twenty-five minutes. Serve with half a pint of puree of lentils (No. 46), mixed with two tablespoonfuls of cream, and a teaspoonful of chopped parsley.

593. Panpiette Of Veal A L'Ecarlate

The same as for No. 592, pouring half a pint of hot Ecarlate sauce (No. 247) over the panpiettes.

594. Panpiette Of Veal, Puree Of Chestnuts

The same as for No. 592, adding half a pint of hot puree of chestnuts (No. 131).

595. Panpiette Of Veal, Sauce Duxelle

The same as for No. 592, putting half a pint of hot Duxelle sauce (No. 189) on the dish, and arranging the panpiettes over it.