Brown the finely minced meat in the butter and cook slowly for 30 minutes; leave to cool and add the chopped parma ham, the egg, the parmesan, the nutmeg and salt and pepper as required.

Mix the flour with the eggs and a pinch of salt until the dough is firm and elastic; roll out the dough into a thin sheet. Cut discs out of the pastry, add a little filling and form the tortellini. Cook in boiling water or, even better, meat broth.

Drain them, add the cream warmed up in bain-marie with a knob of butter; sprinkle with parmesan and fill the vol-au-vents that have been previously baked (if not purchased pre-made) and kept warm.

Perform the operations very quickly so that it does not get cold.
Serve one vol-au-vent per person, decorating the plate with herb leaves.