Boned and Rolled Galantine of Veal in its own Aspic

This is a true French galantine, with the veal rolled around an aromatic filling and poached in a winy bouillon, with a veal knuckle to provide a natural jelly and everything then cooled in a long, handsome mold. The meat for this magnificent production cannot be picked out from a supermarket freezer cabinet. It requires the cooperation of a friendly custom butcher. He should cut for you, preferably from the breast, a slab of entirely lean meat about 12 inches long, and then he shoul