No. 620 Pâté chaud d’Escalopes de filet de Bœuf.
Line a mould with the paste as before, have twenty or more pieces of fillet of beef, in slices a quarter of an inch in thickness, season them on a dish with pepper, salt, and onions, dip each piece in flour, and grate a little nutmeg over them, have also ready twenty thin slices of lean ham, but the same size as the pieces of beef, and twenty slices of potatoes one inch in thickness, put a layer of beef at the bottom of the pie, then a layer of the ham, then potatoes, proceeding in like manner till it is full, cover and bake as before; when ready to serve pour in a brown sauce as in the last.