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Scalloped Veal

Mince a quantity of cold roasted veal, season it with salt, pepper and grated nutmeg, moisten it well with a few tablespoonfuls of cream, place it in a saucepan and stir it over the fire for a few minutes. Fill some scallop shells with the veal mixture, cover them over with grated breadcrumbs, put a few small bits of butter in each, and brown them in the oven or under a salamander. Place the shells on a folded napkin or an ornamental dish-paper laid on a dish, and serve them.