Take veal that is not suitable for cut-lets and cut it in square pieces, put in a frying pan with a little oil, butter or roast meat fat and fry (saute) over the fire until it is light brown. Put in water or stock enough to cover, add a minced onion and little grated nutmeg and let stew until tender. Take out the pieces of meat into another saucepan so that you can thicken the liquor, which requires about 1 spoonful of Sour thickening and 2 yolks of eggs or according to quantity, and add salt, pepper and juice of half a lemmon. Immediately after adding the yolks, take the sauce from the fire before it becomes rough with curdling of the egg and strain it over the meat. To garnish: Cut out leaf shapes of thin puff paste, egg over and bake and put one or two in each dish when served.