Cut the veal into small pieces; put to it the sweet herbs, crust of bread, pearl barley. Set it over a slow fire, closely covered; let it boil till half is consumed; then strain it and take off the fat. Have ready the sweet almonds, pound them in a marble mortar, adding a little soup to prevent their oiling. Mix all together. When you send it up, add one third of new milk or cream, salt and pepper to taste.