Mince 9 oz.
of lean veal, or poultry, and mince finely or pound to a paste.
Add 6 oz.
of crustless bread soaked in- milk, then squeezed out.
Beat 5 oz.
of butter into this mixture, and add the yolks of 2 eggs and the whites stiffly beaten.
An electric mixer is useful for this operation.
Otherwise put the meat at least twice through the mincer.