Veal Patties


  • 8 oz. lean, cooked veal
  • 2 oz. lean, cooked ham
  • salt and pepper
  • pinch of nutmeg
  • finely-grated rind of ½ lemon
  • 1 teasp. lemon juice
  • 1 tablesp. stock
  • 4–5 tablesp. good white sauce
  • 8 patty cases parsley


Chop the veal and ham very finely, and if liked rub through a sieve. Add the salt, pepper, nutmeg, lemon rind, lemon juice and a little stock to moisten. Add the white sauce and more seasoning if necessary. Fill the cases with the mixture, replace the lids and garnish with sprigs of parsley.

Serve hot or cold.