1 1/2 cups cold cooked veal.

Yolks 3 eggs.

cup heavy cream.

1/3 cup white wine.

teaspoon salt.

Few grains paprika 1 cup white sauce 1 tablespoons chopped truffle.

Force remnants of veal through a meat chopper; repeat. Pound in a mortar, adding gradually the yolks of eggs, slightly beaten; then add cream, wine and seasonings.

Butter individual timbale moulds and fill one-fourth full of white sauce, to which truffles have been added; then fill with chicken mixture. Set moulds in pan of hot water, cover with buttered paper and bake until firm. Remove from moulds to hot serving dish, when sauce will run down sides of timbales. For the white sauce melt three tablespoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and season with one-fourth teaspoon salt and a few grains pepper.