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Medium
Published 1935
Work the flour and eggs into a firm paste and let it stand for 1 or 2 hours. Then roll out very thinly and cut into rounds with a small cake cutter. Chop the meat very finely, cook with a little meat glaze or Espagnole sauce, place a little of the mixture on each round of paste, fold over and press firmly, moistening the edges. Poach for about 15 to 20 minutes, drain thoroughly