Mince cold veal, season to taste, and wet slightly with a good gravy. To each cupful allow a tablespoonful of finely minced blanched almonds, or the same quantity of champignons chopped small. Bind the mixture with a beaten egg, stir over the fire one minute and set aside to cool. Flour your hands and form into balls the size and shape of an egg; let them get cold, roll in egg and cracker-dust, and fry in deep fat.

Arrange upon a platter a border of spaghetti boiled tender in salted water and drained. Butter plentifully and pour carefully over it a cupful of strained tomato-sauce. Heap the eggs in the centre, and you have an attractive and most palatable entree, especially if almonds be used.