Minced Veal and Oysters

Ingredients

• 1 lb veal
• 1 pint white sauce (béchamel)
• 3 dozen oysters
• salt
• cayenne
• mace
• bread for sippets
• 0.5 pint mushrooms
• butter

Instructions

1. Mince about a pound of the whitest part of the inside of a cold roast fillet or loin of veal.
2. Sprinkle salt, cayenne, and mace over the minced veal.
3. Heat the white sauce or béchamel gently without allowing it to boil.
4. Put the seasoned veal into the hot sauce and heat it without boiling.
5. Beard the oysters and plump them in their own strained liquor.
6. At the moment of serving, mix the oysters and their strained liquor into the heated veal and sauce.
7. Garnish the dish with pale fried sippets of bread, or with fleurons of brioche or puff-paste.