Take lean meat and let it boil, then cut it up finely and cook it again for half an hour in rich juice, having first added bread crumbs. Add a little pepper and saffron.
When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, finely chopped mint with a little verjuice. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs. Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 1/2 hour over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. Ladle into pewter serving bowls and serve warm.
Yield: about 10 cups.
** This is a rather meat-rich version; it also works with as little as half this much meat.