Veal in dough (beignets de riz de veau)

In the dough, cooked as specified in the recipe for fish in the dough, put 1 cup diced boiled veal and 2 tbsp thinly sliced olives. Mix the veal with finely chopped spring onions and allspice and pour into the dough. Stir so that the dough wraps around all the pieces, and toss the dough-coated pieces into boiling fat with a teaspoon. Take out as you are ready and put on paper to make the fat stack. Serve hot.