Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic; season with salt, pepper and nutmeg. Add some chopped ham, lemon-juice and 2 eggs. Mix with bread-crumbs and melted butter. Fill into small paté shells; rub with butter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve with tomato-sauce.