Method.—Scrape the veal finely.
Melt the butter in a saucepan; mix in the flour.
Then add the water and cook well.
Put this panada into a mortar with the veal, eggs, lemon juice, and seasoning, and pound thoroughly.
Then rub through a wire sieve.
Shape the mixture somewhat like eggs with dessertspoons and a knife dipped in hot water.
Poach them gently in a greased frying-pan, or sauté pan, for ten minutes.
Dish them on a border of mashed potatoes, and pour white sauce over them.
Garnish with chopped truffle and ham.
Cooked green peas, mushrooms, or other vegetables, may be placed in the centre.