1 cup cold minced veal
2 chicken livers
2 tablespoons butter
1 teaspoon chopped onions
6 mushrooms, peeled and sliced
1/3 cup broth
1 hard-cooked egg
1 teaspoon flour
Salt and pepper
Puff paste
Some parsley
A little milk


Heat butter in a saucepan; add mushrooms and chopped onion.  Just before they begin to brown, add the flour.  Pour in the broth; add parsley, minced veal, chicken livers cut in small pieces, chopped egg, salt, and pepper.   Let simmer until all broth is absorbed. 

Roll the paste to about a 1/8-inch thickness and cut it in rounds with each round the size of a saucer.  Put a spoonful of meat on each round; fold paste to a semicircle, and press down and seal with the edge of a fork.  Brush over with milk, and bake in a moderate oven – 375-degrees, until a good brown {color} and well-risen. 

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