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Paupiettes of Veal, Toscano

Procure six four-ounce slices of veal, cut from the round, flatten to quarter-inch thickness, then pare to even, rectangular shapes. Place trimmings in mortar and pound to a pulp, add two skinned raw sausages, one egg yolk, thoroughly pound again, then rub the pulp through sieve into a bowl. Add half teaspoon finely chopped parsley, three saltspoons salt, one saltspoon cayenne, a half saltspoon grated nutmeg, and mix well; add little by little a half gill cream, sharply stirring while adding it, then spread force over the six slices veal, roll up and tie them with strings. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper. Repeatedly turn the paupiettes in seasoning, arrange on a broiler and slowly broil for twenty minutes, lightly turning them once in a while. Remove, untie, place in a baking dish, pour a Finnoise sauce over, then set in oven for fifteen minutes, basting them once in a while, remove and serve.