Veal Patties
Mince very fine, some cold roast veal, or some cold chicken, mixing with it some cold minced ham, or cold smoked tongue. Add some yolk of hard-boiled eggs, crumbled or minced. Season the mixture with powdered mace and nutmeg, moistened with cream or soft fresh butter. Have ready some nice puff-paste, rolled out thin, and cut into oval or circular pieces. Cover the half of each with the mixture, spread on evenly and thickly. Then, upon that, fold over the other half, (uniting both,) and crimp them together, in very small notches. Brush their outsides all over with some raw egg, slightly beaten, and lay them in large square tin pans to bake. Send them to table on china dishes.
These patties are excellent made of cold game. The green tops of boiled asparagus will improve the mixture.