Veal Collops, with white sauce.
Cut veal that has been already roasted into neat small pieces, round or square; season them with a little pepper and salt; pass them quick of a pale colour in a bit of butter of the size of a walnut; add the yolks of five eggs, and half a pint of cream, with a very small onion or two, previously boiled; toss them up quick, and serve hot.