Cold veal, 1 pint,
Minced lemon-peel, 1 tablespoon,
Cream, or cream-sauce, 1 cup,
Salt, pepper, nutmeg.
Cut the veal in dice. To each pint of cut veal add 6 eggs boiled fifteen minutes and chopped fine. Sprinkle with pepper and salt. Add the lemon-peel, a little grated nutmeg, or sweet marjoram, or summer-savory, according to the flavor desired, also add the cream or cream-sauce, 1 cup to each pint of cut veal. Let it come to a boil, heat all together, and serve hot.
Garnish with toast-points, and olives.