Take four ounces of bread from which the crust has been removed, cut it
into dice. Put half a cup of milk in a saucepan with two ounces of
butter and a teaspoonful of sugar, let it come to a boil, then stir in
the bread and continue stirring until it no longer cleaves to the pan,
remove from the fire. When cool stir into it two eggs, one at a time,
and a little salt. Cook in boiling water, as described for other balls,
and serve in a cream sauce as a vegetable. (See spinach balls, page 74.)