Melt a piece of butter the size of a walnut in a stewpan; then put in a little thyme, parsley, or any herbs you like the flavor. of, and a little onion, all chopped fine, with a pinch of flour. Brown the herbs; add pepper and salt, with a clove or two. Then put in cold or undressed veal, cut in thin slices the size of half a crown; add gravy or "broth, half a pint, or according to the quantity of meat you want to dress. It should not be too large a dish. Let it stew very gently over a stove; if of dressed meat, one hour will be sufficient; add half a teacupful of cream, and stir it well together for a few minutes; then take it up, and before you turn it out have two yolks of eggs well beaten, and add to your dish. Give it a few shakes over the fire. It must not boil, or it will curdle.

Or:- Cut rabbits, fowl, veal, or lobster in pieces, steep them (except the veal and fish) in water for half an hour, changing the water. Put some butter in a stewpan to melt, but do not let it fry; put in the meat with a very little flour, and keep shaking it well; pour in by degrees some broth made of white meat, add a bunch of parsley, an onion, salt, mace, and white pepper. Stew it well a quarter of an hour before it is dished; take out the parsley and onion, and add some raw parsley chopped, and the yolk of an egg and cream beaten together. You must never cease shaking the pan until the blanquette is put over the dish.