600. Rolled Breast Of Veal, A La Royale

For this preparation, follow the directions given for loin of veal a la Royale.

Note. - In addition to the foregoing methods of preparing breasts of veal for the table, they may, after being either roasted or braized, also be garnished with a Jardiniere or Macedoine of vegetables, with stewed peas, or with a ragout a la Claremont, a la Toulouse, a la Chipolaia, etc. etc, as convenience or fancy may suggest.