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Fried Parsley (Clarified Butter to fry)

Clarified Butter to fry in.

Roll the pastry out very thin and stamp out some rounds with a fluted pastry cutter. Put a little heap of the mince on the centre of half of each round, wet the edges with a brush, and cover over with the other half; press gently, keeping the mince in the middle of each round. Dip these carefully in well-beaten egg, and crumb them in a mixture of breadcrumbs and chopped ham or truffles. Fry them in clarified butter, drain them, dish them up in a pyramid, and garnish with fried parsley. Hand Périgord sauce.

Galantine de Bœuf.

Ingredients.

One pound of Beef.

Half a pound of Bacon.

One gill of Stock.

Six ounces of Breadcrumbs.