If the meat withdrawn from the centre of the cushion is to serve for the garnish, or is to be used sliced to surround the case, cut it from out the whole in the largest possible pieces, in order that slices may easily be cut therefrom.
The inside of the emptied cushion of veal is then garnished according to fancy; the top of the piece that was cut off at the start is returned to its place, with the view of giving the piece an untouched appearance, and the whole is put in the oven for a few minutes that it may be hot for serving.
The braising-liquor, cleared of grease and strained, should be sent to the table separately.
[1200—NOIX DE VEAU EN SURPRISE A LA MACÉDOINE]
Braise the cushion of veal, and hollow it out as explained above.
Meanwhile (1) prepare a [Macédoine] garnish, or mixed Jardinière (cohered with butter or cream), the quantity of which should be in proportion to the size of the case; (2) cut the meat, withdrawn from the centre of the cushion, into thin rectangles.
Garnish the bottom of the case with a layer of [Macédoine], and set thereon a litter consisting of the rectangles of meat. Cover with [Macédoine]
; set thereon another litter of the pieces [401] ]of meat, and renew the operation until the case is filled. Finish up with a layer of [Macédoine].
Replace the slice cut from the cushion at the start; put the case in the oven for a few minutes; serve, and send the braising-liquor separately.