Required : One pound of fillet of veal. One shallot.

One tablespoonful of chopped parsley. One tablespoonful of chopped truffle. Two yolks of eggs. One ounce of flour. Two ounces of butter. One gill of cream. One gill of veal stock. Salt, pepper, and lemon-juice. One large carrot.

Cut the fillet into small, neat rounds, half an inch thick. Put all rough bits from the meat into a pan with enough cold water to cover them, and a scrap of onion and a few parsley stalks; boil to make the veal stock.

Scrape the carrot, and with a large vegetable cutter scoop into balls. Boil these until tender in fast-boiling salted water. Melt half the butter in a frying-pan; when hot put in the fillets, turning them gently about for five minutes. - Add the chopped shallot, and cook for another three minutes, taking care that neither the butter nor veal colour in the slightest.

Next add the white sauce, made by melting the rest of the butter, then adding the flour, veal stock and cream. Let the fillets, etc., cook in this for a few minutes, then add the yolks of the eggs, parsley, truffle, lemon-juice and a seasoning of salt and pepper. Cook for a few minutes to ensure it being really hot. Arrange the fillets in a circle on a hot dish. Pour the sauce over, and garnish with cooked carrot-balls. Cost, 2s. 4d.