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Timbales of Veal

Trim off all the skin from a fillet of veal, cut the meat into small pieces, place them in a mortar and pound them. Put half a dozen chicken's livers in a fryingpan with some fat bacon, to fry. Drain the livers, pound them, mix them with the pounded veal, season with mixed spices, pepper and salt, and pass it through a fine hair sieve; then mix with it five tablespoonfuls of rather coarsely chopped cooked ham. Butter some small moulds, line them with a rich puff paste, and fill them with the mixture. Bake for about forty-five minutes in a moderate oven, then remove, and level the contents off to the same height as the moulds. Take the timbales out of the moulds, pour a little thick sauce in them, cover with some lids of puff paste that have been baked by themselves, arrange them on a hot dish covered with a folded napkin, and serve at once.