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Cream of Veal

Cut the most tender part of a fillet of veal into small pieces, place them in a mortar with an equal quantity of bread that has been soaked in boiling milk, and pound together. Stir into the above mixture the yolk of one egg, the whites of two, and enough cream to bring it to a stiff batter; season with salt and pepper to taste. Butter a plain mould, ornament the insides with slices of truffles, and pour in the above mixture. Stand the mould in a saucepan with boiling water to three-fourths its height, and allow it to steam for an hour. At the end of that time turn the cream out of the mould onto a hot dish, pour some perigueux sauce round, and serve.