Early in the day do Stage 1.Chop vegetables and put in roasting pan. In a skillet,quickly sear the 2 equal filets on all sides. Remove from pan.Add 1/2 cup water to fry pan and deglaze. Place over vegetables in roasting pan.Place filets on top of vegetables and roast in a 350F oven uncovered,until meat thermometer reads 140F. Remove from pan and cool,then refrigerate until later.

Meanwhile make the pastry. Combine with hands or a blender the flour, butter and cheese for pastry. Form into a ball and chill for several hours.

Soak bread in milk and squeeze dry,reserve. Saute the 2 diced small onions in butter for 5 minutes until golden. Beat egg. Add chopped parsley, bread,beaten egg and cream. Cook together,stirring constantly and chopping while stirring,for 3 minutes. Remove from heat. Put in large bowl. Add raw veal and thoroughly blend. Add salt and pepper, while blending with mixture thoroughly.

Now take the chilled pastry and, on a floured board, roll it out in a sheet large enough to contain the 2 filets(which are placed end to end on pastry with the parts facing each other cut to butt square to each other).Before putting

*INGREDIENTS*

*DIRECTIONS*

filets on to the pastry, spread 1/4 of the stuffing down the centre of the pastry. Place curved parts of filets on this and pat the remaining stuffing around the rest of the filets. Bring the pastry up to enclose the filets using water as a glue to make seams. Place seam side down on a well greased cooky sheet. Add decorative pastry cut outs to the top of the "bun",using water as a glue. Brush all with beaten egg yolk mixed with water. Cut 6 evenly spaced air vents down the length of the pastry top. Refrigerate until 45 minutes before serving time. Bake at 350F for 30 minutes then turn heat to 400F and bake 10 minutes longer.The filet, protected by the crust and stuffing, will not cook any more;but will be heated through.

For serving, place on a bed of romaine leaves. Carve at the table into 3/4" slices.