Cut one and a half pounds of lean fillet of veal (this is sufficient for eight or ten persons) into neat pieces one quarter of an inch thick and three inches square, and bat them out with a wetted cutlet bat or knife; lard the centres of these fillets on one side with fat bacon in the form of a ring one inch in diameter, then, with a forcing bag and a plain pipe, arrange on each a little layer of veal farce on the other side, across which lay a strip of cooked tongue or ham. Then roll up the fillets over the tongue, completely hiding the farce, and tie them into cylinder shapes. Have ready a stewpan with the following braise: one ounce of butter, any bacon trimmings left over from the larding, half a cleansed carrot sliced, half a turnip, a strip or two of celery, a bunch of herbs, eight or ten peppercorns and two or three cloves. Lay the fillets on this, with a buttered paper over them, cover the stewpan, and let it all fry for fifteen to twenty minutes, then add a quarter of a pint of good stock, stand the pan in the oven, and allow all to cook for about one hour, adding more stock as that in the pan reduces, and basting occasionally over the paper. When cooked remove the strings carefully, brush over the tops with a little warm glaze, then return them to the oven to allow the lardons to become crisp. Dish en couronne on a border of farce or potato, with thin veal quenelles between each fillet. These quenelles are made of the same farce as that rolled up in the fillets. Each quenelle, when cooked, should be masked with a little Veloute sauce and stuck over with a few little strips of cooked tongue. Serve with peas or French beans in the centre and Veloute sauce round.