Roast a nice loin in vegetables, in which let it remain till cold, have
also a good ham nicely boiled, from which cut twenty-four croutons, the
size and shape of small fillets of fowls, dress the veal in the centre
and the ham round; fill a large sauté-pan with aspic (No. 1360), which
set upon the ice, when firm dip the bottom of the pan in warm water and
turn the jelly in one piece over the loin, have also some chopped, with
which garnish the ham.