Trim well a small tenderloin of beef and make a deep incision down the thin side. Chop fine some lean veal, passing it through a fine hair-sieve, returning it to the mortar, and mix with an equal quantity of chopped beef suet and about a third that amount of panada; pound well together and season with salt, pepper and grated nutmeg, bind it together with beaten eggs, and mix in some truffles, beef tongue and whites of hard-boiled eggs, all cut into small slices. Stuff the tenderloin with the forcemeat; cover it first with slices of celery, then with cooked ham, and lastly with thin slices of fat bacon, and tie up. Place the beef in a braisingpan with two calves' feet and some stock, and stew the meat two or three hours and until tender over a slow fire. When cooked, take the beef out of the liquor and leave it until quite cold. Strain the liquor through a fine hair-sieve into a basin and leave it until it is set; strain off all fat, and rub it over with a cloth dipped in hot water to remove all traces of grease; clarify the liquor and pass through a silk sieve. Pour a small quantity of the liquor into a mould which will hold the tenderloin, and place on ice until thoroughly set. Trim it at both ends, and cut some small pieces of hard-boiled eggs, tongue and truffles, which arrange in tasteful designs on the set jelly; pour in enough of the jelly stock to cover them, and allow it to become quite firm; then lay the tenderloin on the jelly, the top turned downward, and pour in the balance of the clarified liquor. When ready for serving, dip the mould into tepid water to loosen the jelly at the sides, wipe, and turn the contents onto a dish, garnishing to taste, and serve.