** See recipes for Puff Pastry, Veal Stock and Duxelles Stuffing.

For Veal and Sauce: ===================

Cut the loin of veal into 6 slices 1/2 to 3/4 inches thick.

Flatten the slices slightly with a cleaver or knife blade. Pat the slices dry and sprinkle with salt and white pepper. Dredge the slices in all purpose flour, shaking off any excess to leave a very light coating. In a large skillet, heat 2 tablespoons of butter over high heat. Add the meat (work in batches if necessary) and saute until golden, shaking the pan occasionally and turning the slices once, about 2 minutes. Lower the heat to low, cover the pan and cook for 2 minutes. Transfer the meat to a platter and pour off all but 1 tablespoon of butter from the skillet. Add shallots, raise the heat, and stir for 1 minute. Add the wine, scraping up any browned bits in the pan, and boil until reduced by half. Add Veal Stock and any juices from the veal and boil until reduced by about 1/3. Strain the sauce and set it aside. Chill meat, covered.

To Assemble: ============

On a lightly floured work surface, roll out about 1/3 of the puff pastry into a rectangle, 1/16-inch thick. Cut 6 pastry ovals roughly the shape of veal medallions but somewhat larger, to leave a generous border. Roll out remaining pastry to large rectangle about 1/8 inch thick. Cut out 6 slightly larger pastry ovals, reserving trimmings for another use.

Place the thinner set of pastry ovals on a large ungreased baking sheet. Brush the pastry lightly with egg yolk mixture, then place chilled veal medallion in the center of each oval. Spread a layer of cooled duxelles stuffing on each, mounding it slightly and dividing it evenly. Top each medallion with one of the thicker pastry ovals, smoothing it gently without stretching. Press edges of the pastry together firmly to seal. Brush pastry with egg wash. With a large round cutter or knife, trim off the edges of the pastry, leaving a 1/2 inch border. Use a small knife to trace a leaf pattern in the top of each pastry; score a few lines along the sides. Place the baking sheet in the refrigerator for 20 minutes or longer.

Preheat the oven to 425 F. Bake veal en croute on the center rack until golden brown, about 14 minutes. Meanwhile, reheat sauce, reducing it further if necessary until it coats a spoon lightly.

Serve veal surrounded with some of the sauce and garnished with watercress sprigs; serve remaining sauce separately.

Chef: Andre Soltner, Lutece Restaurant, New York