Tendrons de Veau en Terrine

• 2½ pounds breast of veal, cut into cutlets
• lemon juice
• 4 tablespoons butter

Soak veal “cutlets” overnight in water and the juice of 1 lemon. Drain and sauté in butter until they begin to stiffen. Sprinkle with flour and continue to cook, stirring constantly, until veal begins to take on a little colour. Moisten with Velouté Sauce; add bouquet garni, peppercorns and blanched button onions, and simmer, covered, for 1 hour. Then add sliced blanched sweetbreads and