Required: One pound of veal. Two ounces of flour. One ounce of butter. Quarter of a pint of white stock or milk. Two eggs.

About a gill of cream. Salt and pepper. A few grains of nutmeg. Half a pint of white sauce. A few small button mushrooms. Truffle or chillies.

Melt the butter, stir in the flour smoothly. Add the stock, and cook over a slow fire until the mixture leaves the sides of the pan without sticking to it.

Put the veal through a mincing machine, then put it in a mortar with the panada (the mixture of butter, flour, etc.), and pound them well together. Add one egg and pound it in well, then add the second one, pound that in also; add the cream, season the mixture carefully, and rub it through a wire sieve. It is a good plan to test a little of the mixture to ascertain if it is of the right consistency. Poach a small bit of it in boiling water, then taste it and see if it is too firm and solid; if it is, add a little more stock or cream to the mixture.

Well butter some dariole moulds, three parts fill them with the mixture, make a cavity in the middle, and put in about half a teaspoonful of chopped mushrooms, seasoned with salt and pepper. Fill the mould up with the mixture, pressing it firmly in. Put the moulds in a pan with boiling water to come half-way up them, cover with buttered paper, and let the mixture steam very gently, until it feels firm, which will probably bs in about twenty minutes.

Turn them carefully on to a hot dish, coat them with some good white sauce, and decorate each mould with some design cut from truffle or chilli, or merely sprinkle them with a little chopped truffle or parsley.

Garnish the dish with little heaps of button mushrooms, cut in halves and heated in a little butter or white stock.