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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.