Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto (No. 190), a cock's comb, tongue.

Tendons of veal are that part of the breast which lies near the ribs, and forms an opaque gristly substance. Partly braize a fine bit of this joint, and press it between two plates till cold. Cut it up into fillets, and on each spread a thin layer of fowl forcemeat, and decorate with slices of truffle. Put the fillets into a stewpan, cover them with very good stock, and boil till the forcemeat and truffles are quite cooked. Prepare a risotto all'Italiana (No. 190), put it on a dish and decorate it with bits of red tongue cut into shapes, and in the centre put a whole cooked truffle and a white cock's comb, both on a silver skewer. Place the tendons of veal round the dish. Add a good Espagnole sauce (No. 1) and serve.

If you like, leave out the risotto and serve the veal with Espagnole sauce mixed with cooked peas and chopped truffle.