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See recipes for Puff Pastry, Veal Stock and Duxelles Stuffing.
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For Veal and Sauce: Cut the loin of veal into 6 slices 1/2 to 3/4 inches thick.
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Flatten the slices slightly with a cleaver or knife blade.
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Pat the slices dry and sprinkle with salt and white pepper.
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Dredge the slices in all purpose flour, shaking off any excess to leave a very light coating.
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In a large skillet, heat 2 tablespoons of butter over high heat.
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Add the meat (work in batches if necessary) and saute until golden, shaking the pan occasionally and turning the slices once, about 2 minutes.
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Lower the heat to low, cover the pan and cook for 2 minutes.
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Transfer the meat to a platter and pour off all but 1 tablespoon of butter from the skillet.
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Add shallots, raise the heat, and stir for 1 minute.
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Add the wine, scraping up any browned bits in the pan, and boil until reduced by half.
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Add Veal Stock and any juices from the veal and boil until reduced by about 13.
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Strain the sauce and set it aside.
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Chill meat, covered.
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To Assemble: On a lightly floured work surface, roll out about 13 of the puff pastry into a rectangle, 1/16-inch thick.
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Cut 6 pastry ovals roughly the shape of veal medallions but somewhat larger, to leave a generous border.
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Roll out remaining pastry to large rectangle about 18 inch thick.
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Cut out 6 slightly larger pastry ovals, reserving trimmings for another use.
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Place the thinner set of pastry ovals on a large ungreased baking sheet.
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Brush the pastry lightly with egg yolk mixture, then place chilled veal medallion in the center of each oval.
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Spread a layer of cooled duxelles stuffing on each, mounding it slightly and dividing it evenly.
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Top each medallion with one of the thicker pastry ovals, smoothing it gently without stretching.
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Press edges of the pastry together firmly to seal.
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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.
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Use a small knife to trace a leaf pattern in the top of each pastry; score a few lines along the sides.
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Place the baking sheet in the refrigerator for 20 minutes or longer.
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Preheat the oven to 425F (220C).
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Bake veal en croute on the center rack until golden brown, about 14 minutes.
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Meanwhile, reheat sauce, reducing it further if necessary until it coats a spoon lightly.
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Serve veal surrounded with some of the sauce and garnished with watercress sprigs; serve remaining sauce separately.
