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Classic
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page 193
the mould one-half with the meat rut into small pieces, adding some of the sauce
and bake with a medium fire for fully 1/4 hour; during this time stir a piece of
melted butter about the size of a walnut, 2 whole eggs, some thick sour cream
and grated Holland cheese to a thick sauce, fill 2 teaspooofuls into each patty
and bake for 1/4 hour longer.
30. Sweetbread Patties. 1 veal sweetbread is sufficient for 4-5 persons. Set on
the fire in cold water and as soon as it begins to boil take it out and put it
into cold water again, remove the skin, fry in butter with a few eschalots, chop
finely and then mix together with wheatbread soaked in cold water and then
pressed, 3 eggs, of which half of the whites are beaten to a froth, lemons, a
large piece of butter stirred to a cream, and, according to taste, a few
freshened and chopped anchovies; a number of oysters with their liquor can also
be added. Fill the patties before they are baked, which is done as directed in
the first patty receipt.
31. Veal Patties. Mince a piece of cold veal very finely, season with nutmeg and
salt, put it on the fire and stir up with a good-sized piece of crab butter, or
instead of this with fresh butter and some good meat gravy, bouillon or sour
cream to a rather thick force-meat, and after taking from the fire, stir through
it the yolk of an egg. If you have no crab butter stir through the forcemeat at
last some chopped parsley, bat omit the parsley if crab butter is used. A
teaspoonful is filled as soon as possible into each patty.
32. Anchovy Patties. Cut roast veal into small dice or chop it very fine,
chopped eschalots are lightly browned in butter with a little flour, season the
meat with salt, nutmeg and lemon juice, then add to the eschalots together with
some good roast meat gravy or strong bouillon to make a smooth forcemeat; after
the latter has been stirred over the lire until thick, add the anchovy finely
chopped with somes fresh butter--they should not cook but only become thoroughly
hot--and stir with the yolks of a few eggs and some white wine. Fill this
forcemeat into the patties while very hot and send them hot to the table.
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