Ingredients
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
Method
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.