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Forcemeat Balls

2/3 cup lean veal or chicken 1/2 cup stale bread crumbs 1/2 cup milk 2 tablespoons butter 1 egg white 1/4 teaspoon salt Few grains pepper Few grains nutmeg Cook bread and milk to a paste, add melted butter and egg white stiffly beaten, and seasonings. Pound meat and add to the mixture. Then force all through a coarse strainer. Form into almond-shaped balls between two spoons. Cook ten minutes in stock that must only simmer.