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Quenelles of Veal

Trim off the fat from one pound of veal, chop, place it in a mortar and pound it. Put one breakfast cupful of breadcrumbs into a saucepan with one-half pint of milk and stir over the fire until smooth, then leave until cool. Stir the pounded veal and breadcrumbs well together, season with a small quantity of grated nutmeg, the juice of half a lemon, pepper and salt, and add one-half pint of white sauce, the yolks of four eggs--one at a time--and then the well-beaten whites of the eggs. Melt a lump of butter in a fryingpan, mould the mixture into quenelles with two tablespoons, which should be dipped in hot water each time a quenelle is moulded. Slip the quenelles off the spoons into the fryingpan, and when all are finished cover them with boiling white stock and cook them for twenty minutes. Prepare a border of mashed potatoes on a hot dish. When cooked drain the quenelles, put them on the border, with one tablespoonful of bechamel sauce on each, pour a quantity of bechamel sauce in the center of the dish, and serve the quenelles at once.