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Parsley and Onion

Nutmeg. Chop half a pound of cooked veal very finely. Soak a quarter of a pound of white bread in tepid water. Press the bread well, put it in a basin with the chopped veal, add one and a half ounces of butter, one yolk and one whole egg, a teaspoonful of chopped parsley, and a small onion finely chopped, previously boiled.

Mix well, season with pepper, salt, and a little grated nutmeg, and use as directed.