No. 621 Pâté chaud d’Escalopes de Veau et de ris de Veau.
Line a mould with paste as before, take a piece of veal from the leg, from which cut twenty-four escalopes the thickness of three five-shilling-pieces, but rather larger, have also two large throat sweetbreads, boil them in water a quarter of an hour, and cut them into escalopes the same size as the veal, cut also thirty very thin escalopes of streaky bacon the same size, season the whole very highly with pepper, salt, nutmeg, chopped parsley, and chopped eschalots, proceed to fill the pie, first lay in a piece of veal, then bacon, then sweetbread, bacon and veal again, proceeding in like manner till full, cover and bake three hours, when done sauce as for the pâté d’agneau and serve. You may place a couple of bay-leaves upon the top of each pie previous to covering, it is an improvement to all, especially lamb or veal.