• 2 lbs. veal steak
• 5' teaspoon cream
• ½ cup butter
• 1 teaspoon flour
• 1 tablespoon chopped parsley
• 5 truffles
• Salt and pepper

Chop veal, not too fine. Melt butter. Add parsley and other ingredients. Last, the meat and mix well together. Form the cutlets in the palm of your hand. Each cutlet should be about 3 inches long. Cook 5 or 6 minutes as you would beefsteak. Put little paper handles on ends of cutlets. Serve with creamed mushrooms.