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Boudins of Veal

Chop fine the remains of some cold veal and stir in with it some finely chopped bacon and parsley; season to taste with salt, pepper and the smallest quantity of mace. Place the mince in a stewpan, moisten it with a few tablespoonfuls of clear gravy and stir it over the fire until very hot; then move it to the side of the fire and stir in the beaten yolks of three eggs. Thickly butter the interior of some small tin boudin moulds, fill them three-fourths full of the above mixture and tie a sheet of buttered paper over each. Stand the tins in a stewpan with boiling water to about half their height and boil the contents for about twenty minutes. At the end of that time turn the boudins out of their tins onto a hot dish, pour some white sauce over them, and serve.