Take a thin slice of veal, sprinkle with chopped almonds and English walnuts, roll and tie securely with twine, place in a saucepan, nearly cover with boiling stock or water, add half a bay leaf, a stalk of celery and a slice or two of onion, simmer gently until done (about one and one-half hours), adding salt and pepper at the end of the hour. When done take from the saucepan, and when cold remove the string. Cut into thin slices and serve with alternate slices of tomato aspic.

Six hard boiled eggs, one-third cup of bread crumbs, one-third cup of milk, one cup of cooked ham chopped fine. Remove the shells from the eggs, shave a thin slice from each end, cut in half and carefully remove the yolks, put where they will keep warm. Cook the bread crumbs and milk together until they form a paste, add the ham, season lightly with mustard and cayenne; beat one egg and add gradually until the mixture can be molded into balls; now form into balls the size of the yolks and place one in each cup. Make one pint of cream sauce;, arrange the stuffed whites around the edge of a hot platter, pour the sauce in the center and press the yolks which have been seasoned with salt and pepper, through a vegetable press over the cream sauce. Place in the oven a few moments; garnish with parsley and serve at once.