Hashed Veal Cakes, Brittany Style

Have one pound of lean leg of veal without any fat or sinews whatever, chop it up and mingle with it half a pound of fresh fat pork, equally chopped, and season with salt, prepared red pepper (No. 168) and mignonette; chop again for a few minutes, then put this hash into a vessel and stir well into it two egg-yolks and a quarter of a pound of mushrooms fried in butter and minced very fine; roll this preparation on a floured table into one inch and three-quarters in diameter balls, then flatten them down to three-eighths of an inch in thickness with the blade of a knife; dip them in beaten eggs, roll in bread-crumbs and smooth the surfaces nicely. Heat some melted butter in a sautoir, range the cakes in this merely to stiffen them on both sides, then drain off half of the fat and moisten to their height with some gravy (No. 404); boil up the liquid and place the saucepan in the oven for one hour, keeping it well covered and basting frequently with their own liquid; remove them from the sautoir with a skimmer, dress them in a deep dish and cover over with minced white onions prepared beforehand, but having half of the strained stock from the cakes added at the last moment.