Patties with Gravy—Small

Take one pound of lean meat from the thick loin end and free it of fat and sinews; chop and pound it with five ounces of chopped fat salt pork, and two ounces of bread crumbs; season with salt and pepper, and chopped parsley. Line some round channeled tartlet molds with fine foundation paste (No. 135); cover the bottoms with a layer of the above forcemeat, set in the middle a ball of salpicon a la financiere with truffles (No. 667), and finish with another layer of the forcemeat; cover with a flat of foundation paste (No. 135), place on this a round flat of thin puff paste (No. 146) one inch in diameter, egg over, and with the point of a knife make a fanciful rosette on the top. Let cook for half an hour in a slack oven; remove, lift off the covers, and pour in some half-glaze sauce (No. 413) with Madeira wine; unmold and serve.