Veal Leg with Mushroom Sauce

Well trimmed veal leg larded with the selk bacon cut into strips, season all around with salt and pepper and if necessary keep in shape with a kitchen spaghetti. Place veal bones in a suitable roasting pan, put veal nice side down and pour heated clarified butter over them. Pour some water over the bones and roast everything briefly in the oven preheated to 220°C. After about 10 minutes, reduce heat and let roast for another 30 minutes, adding water or beef broth frequently. Turn the veal roast and roast for about 40 minutes, basting frequently. Lift out roast and keep warm, remove bones, skim fat from casserole and strain juices. Knead a ball of butter and flour, stir it into the remaining juice, bring to a boil, stir in cream and boil vigorously. Meanwhile, sauté chopped onions in about 1 to 2 tablespoons of butter, stir in rice and, once translucent, pour in water or soup. Season with salt and simmer covered for about 20 minutes at low heat. Meanwhile, lightly sauté coarsely chopped chanterelles in 1 to 2 tablespoons of butter, cook peas separately until crisp and toss in hot butter. Briefly heat the smoked meat in a little butter. Carve the roast veal, arrange on a serving platter and place a slice of smoked meat between each slice of roast. Cover one side of the roast with peas, the other side with

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