1202—Noix de Veau en Surprise à la Toulousaine

Braise the cushion and cut it to the shape of a case as explained above. Pour therein a garnish consisting of quenelles of chicken forcemeat; lamb sweetbreads, or collops of veal sweetbreads, braised without colouration; cocks’ combs; small mushrooms, cooked and very white; and slices of truffle; the whole to be cohered by means of an Allemande sauce, flavoured with mushroom essence.

Return the piece sliced off at the start to its place, and surround with slices of the meat withdrawn from the inside of the cushion.

N.B.—All the garnishes suited to Vol-au-vent and timbales may be served with cushion-of-veal case, which latter thus stands in the stead of the Vol-au-vent and Timbale crusts.

Finally, I must ask the reader to bear in mind that methods like those described above have no place in really good cookery, the ruling principle of which should always be simplicity.