(Recipe #83, page 95)
Finely dice cooked veal, make a roux of butter and flour, with some bouillon or water (not too much, since the gravy must be thick) with salt and lemon peel, and stir in an egg yolk. Cook the meat thoroughly in the sauce and set it out on a platter to cool. Then beat an egg with a bit of salt and mix it with a large quantity of zwieback crumbs. Form the cooled meat mixture into small balls, bread them with the zwieback, fry them until they are light brown, and serve.
Garnish the dish with sprigs of parsley previously fried in lard.
Translated by David Green.