Wash and boil 2 veal brains in salted water and chop them with bread soaked in cream and squeezed out. Add ¼ lb butter, a little salt, black pepper, and nutmeg. Beat all this until white. Stir in 8 egg yolks and the cream in which the roll soaked, stuff intestines that have been prepared in advance, and boil in a mixture of half milk and half water. To serve, fry in Finnish butter.