Roast a loin of veal in vegetables in the manner as described for
Fillets of Beef (No. 417), allowing it longer time according to the
size; dress it on the dish with a border of mashed potatoes round, then
have ready thirty pieces of Strasburg bacon, cut in the shape and size
of cutlets; dress them on the potatoes round the veal, pour a sauce
poivrade (No. 32) into the dish, but not over the bacon; glaze the
bacon, and serve. The Strasburg bacon being very dry, requires soaking
at least twenty-four hours; it most be allowed to simmer until very
tender; place it between two dishes, with a weight upon it, and when
cold cut it into the shapes required, and make them hot in good white
stock. Good streaky bacon may be used instead of the Strasburg, if it is
difficult to obtain.