Lard thoroughly six veal cutlets with two small truffles, cut julienne-shape, one ounce of cooked beef-tongue, and one ounce of larding-pork, both cut the same. Place them in a sautoire with a pinch of salt, one sliced carrot, and one sliced onion, and let them brown for ten minutes, being careful to keep the lid on the pan. Moisten with half a pint of broth, and put them in the oven to finish cooking for at least fifteen minutes. Serve with a hot salpicon sauce, the chicken cut in large pieces (No. 256), pouring the sauce on the dish, and lay the chops on top.