Braised Stuffed Loin of Veal with Aspic

Ingredients

• equal quantity of fillet of veal
• equal quantity of loin of bacon
• spices to taste
• coarse sea salt to taste
• 2 calf's kidneys, chopped
• equal quantity of truffles, chopped
• equal quantity of tongue, chopped
• 1 loin of veal, boned
• mirepoix for covering
• clean cloth for wrapping

Directions

1. Chop and pound together the fillet of veal and loin of bacon.

2. Season with spices and coarse sea salt, then mix in the chopped kidneys, truffles, and tongue.

3. Cover the boned loin of veal with the forcemeat, fold the sides over, and tie with string.

4. Wrap the meat in a cloth and place it in a braising pan covered with mirepoix.

5. Bring to a boil, then reduce heat and simmer gently for four hours.

6. After four hours, remove from heat and let the veal cool in the liquid.

7. Drain the veal, remove the cloth, wrap it in a clean cloth, and press between two dishes with a heavy weight.