367, a few bread crumbs, clarified butter.
_Mode_.--A fillet of real that has been roasted the preceding day will
answer very well for this dish. Cut the middle out rather deep, leaving
a good margin round, from which to cut nice slices, and if there should
be any cracks in the veal, fill them up with forcemeat. Mince finely the
meat that was taken out, mixing with it a little of the forcemeat to
flavour, and stir to it sufficient Béchamel to make it of a proper
consistency. Warm the veal in the oven for about an hour, taking care to
baste it well, that it may not be dry; put the mince in the place where
the meat was taken out, sprinkle a few bread crumbs over it, and drop a
little clarified butter on the bread crumbs; put it into the oven for
1/4 hour to brown, and pour Béchamel round the sides of the dish.
_Time_.--Altogether 1-1/2 hour.
_Seasonable_ from March to October.
TO RAGOUT A KNUCKLE OF VEAL.