Home › The Principles of Cookery › Veal and Ham Patties

Veal and Ham Patties

Line patty-pans with puff-paste in the usual way, bake them, and fill them with a mixture prepared as follows. Mince finely six ounces of cooked lean veal and three ounces of cooked ham. Put a quarter of a pint of cream and a quarter of a pint of white stock into a saucepan; thicken this sauce with white roux or with a small piece of butter rolled in flour, and simmer till it is smooth, and coats the spoon. Add a little pepper, salt, and cayenne, and a flavouring of grated nutmeg and lemon-rind, together with a little lemon-juice. Put in the minced meat, and simmer gently, stirring all the time, till it is quite hot--but it must not boil, or it will be hard. Time, ten to fifteen minutes to heat the mince.