Pound the veal finely with the seasoning and remove from the mortar. Place in the Potato Panada when lukewarm and work to a paste with the pestle. When cold, or nearly cold, add the pounded veal and work together with the butter, eggs and yolks added one at a time; finally add the Béchamel.
Pass the mixture through a fine sieve, place in a basin and work until smooth using a wooden spatula.
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