No. 448. _Fillet of Veal à la Jardinière._

Prepare the fillet as before, but place a piece of boiled bacon in the

centre instead of the tongue, roast it in vegetables as before, pour a

sauce jardinière (No. 100) upon a dish, sprinkle a pint of young green

peas plain boiled upon it, dress a cauliflower at each end and another

on each side, place the fillet in the middle upon the sauce and serve.