Cut six nice cotelettes from a neck of veal, of a nice shape, lard them
through and through the fillets with thickish pieces of fat bacon and
cooked tongue, place them in a sauté-pan, and cover with a good veal
stock, stew gently over a slow fire till tender, lay them flat in a
dish, pour their stock over, then lay another dish upon them and press
lightly till cold, have six moulds the shape and large enough to contain
a cotelette, have also some aspic jelly (No. 1360), pour a little in
each mould about a quarter of an inch deep, place them on a dish of ice,
and when partly set form a rosette or star upon each, with fillets of
hard-boiled white of egg and truffles, cover them with a little more
aspic to keep them in their places, and when set firm lay a côtelette
upon each, fill the moulds up with aspic and place them on the ice till
firm, then dip them in hot water and turn them out on your dish, one to
follow the other in a circle, if no moulds place them in a sauté-pan,
cover them with aspic, and when set turn them out upon a cloth by
dipping the bottom of the pan in warm water, and with the point of a
knife cut them out of equal sizes.