Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg, rolls.
Pound half a pound of lean veal in a mortar, then add three ounces of
cooked ham with some fat in it, the yolk of an egg, salt, pepper, and
very little nutmeg. Pass through a sieve, cut some small French rolls
into slices, spread them with the above mixture, and colour them in the
oven. Then cut them in halves or quarters, put them into a tureen, and
just before serving pour a very good clear soup over them.