Pound some veal in a marble mortar, rub it through a sieve with as much of the udder as you have veal, or about a third of the quantity of butter; - put some bread-crumbs into a stew-pan, mois-ten them with milk, add a little chopped parsley and eschalot, rub them well together in a mortar, till they form a smooth paste; put it through a sieve, and when cold, pound, and mix all together, with the yolks of three eggs boiled hard; season it with salt, pepper, and curry powder, or cayenne, add to it the yolks of two raw eggs, rub it well together, and make small balls; ten minutes before your soup is ready, put them in.