Veal in Pastry


“Chop the veal finely, as if for sausage, and cook it with gooseberries, nutmeg and a little salt. Make a very flaky dough with butter, white flour, egg and water. Let it rest; then fold more butter into it. Make egg-shaped small tartlets, fill them with the above mixture, and cover the top with a small piece of dough. Bake the tartlets and when finished, just before serving, make a tiny incision on top of each and pour in an infusion of strong broth and honey.” (Very much like vol-au-vent!)