Queue de Bœuf: Farcie

Large Ox-tail, boned without spoiling the meat, stuff with forcemeat made of lean beef and fat bacon, bread crumbs soaked in milk, then well pressed, eggs, chopped truffles, salt and spices, wrap same way as the galantine, cook 3 hours in salt water and finish in a braising stock, basting occasionally to glaze the meat, garnish with purée of vegetables.