Braise the unlarded cushion of veal in the usual manner for white meats. Cut a fairly thick slice from the largest area of the meat and place it on a suitable dish. Cut the remaining veal into small even shaped slices and arrange them overlapping in a circle around the edge of the thick slice. Fill the centre with a Financière garnish and on top of this, place a nice bouquet of cooked cauliflower lightly coated with Sauce Hollandaise.
Serve accompanied with the braising liquid after first removing all fat, passing through a fine strainer and reducing it.