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Veal, Gateau Of

No. 1. Take the remains of a roast fillet of veal and of the ham that has been served with it, and cut them into neat thin slices. Line an earthenware mould with thin slices of fat bacon, and fill it with layers of ham and veal, inter-mixed with slices of hard-boiled yolk of eggs. Sprinkle over each layer a seasoning of salt, white pepper, and finely-shredded parsley, with a few truffles cut up small, if they can be had conveniently. Pour clarified butter over all, then tie three or four folds of paper tightly over the top of the mould. Bake in a moderate oven, and turn it out in a shape when cold. Time to bake, one hour. No. 2. Mince finely two pounds of calf's liver with six ounces of fat bacon and a small onion. Dissolve a slice of butter in a stewpan, put in the onion and bacon, and, when the latter begins to soften, put in the liver, with a seasoning of pepper, salt, and grated nutmeg. Stir the mixture over the fire till the liver loses its red appearance, turn it out to cool, and beat it to a paste. Add four well-beaten eggs, with a few stewed mushrooms or truffles cut into pieces, if these are to be had. Line a basin with thin slices of fat bacon, put in the mince, and cover the top with bacon. Cover the basin closely, and bake the mince in the oven, or gently steam it over hot water till a skewer will pierce it easily. Let it remain till cold, trim neatly, and serve cut into slices.