Tripe Paupiettes

Cut strips of cooked tripe four inches long by two inches wide; cover one side of these with a layer of cream forcemeat mingled with some chopped ham, cooked fine herbs; roll the strips up, and lay them in buttered tin rings; line a saucepan with slices of fat pork and slices of raw ham, carrots, celery, and minced onions, also a garnished bouquet; then place the paupiettes on top. Dilute it to the heighth of the rings with broth. Cover with a round piece of buttered paper, and put it to cook in a slack oven for two hours, adding a very small quantity of broth each time the gravy becomes too much reduced; when the paupiettes are well done, drain them, lay them in a sauté pan, pour over them their own gravy reduced to a half-glaze, and put them back into the oven; glaze and dress them on a very hot dish pouring over the gravy to which has been added a tomato sauce and a dash of cayenne pepper, straining the whole through a very fine sieve.