I do not consider that a breast of veal is good without the tendron
(which is usually cut out and braised for entrées), yet it would be
impossible to roast it with the breast, for it would not be a quarter
done by the time the other was; I therefore recommend the following new
method: cut out the tendron, braise it as described (No. 685), let it
get cold, take the other bones out of the breast, lay some forcemeat of
veal (No. 120) down the centre, upon which place the tendron, roll it
up, sew it with string and your trussing-needle, oil some paper, tie the
veal up in it, and roast it two hours, place a sauce Soubise (No. 47);
or jardinière (No. 100) on the dish; take the veal from the paper and
lay it upon the sauce, or if preferred you may serve with a plain veal
sauce made thus: put ten spoonfuls of brown sauce, and the same quantity
of melted butter into a stewpan, place it on the fire, let it boil ten
minutes, skim it, add three tablespoonfuls of Harvey sauce, and it is
ready to serve.