Cut the meat into 12 medallions, save half of goat cheese and Parmesan and pasta left in square 15x15 cms.
Over the Pastry sheets go putting layers of meat and cheese, starting by veal and ending with the roquefort. I usually put a stick through all the layers so that the cook do not slip.
Set the oven temperature to 200 degrees for 10 minutes, then put it to 220º watching the pasta grow. Once the pasta has grown, it is removed from the oven.
Put in a pan the milk cream, and the rest of the cheeses we've saved. Once the cheeses are well dissolved, then they poured over the pasta and serve.