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page 52
65
MEAT STUFFING FOR VOL-AU-VENT
(Ripieno di carne per pasticcini di pasta sfoglia)
This stuffing can be made either with stewed veal or chicken giblets or
sweetbreads. The latter are preferable, being more delicate and a taste of
truffles greatly improves the stuffing. If sweetbreads are used, put them on the
fire with a piece of butter and season with salt and pepper. When they have
begun to take color, complete the cooking with some brown stock, then cut them
in pieces as little as a bean. Add one or two spoons of Balsmella (see No. 54) a
little tongue, one or two slices of ham cut in little squares, a pinch of grated
cheese and a taste of nutmeg, seeing that the ingredients are in such quantities
as to make the mixture tasty and delicate. Leave it cool well, as in this way it
hardens and can be worked better.
In order to enclose it in patè shells made with puff-paste (see No. 57) there
are two ways. One is to cook the shells filled with the stuffing, the other to
fill them after they are cooked. In the first case put the stuffing in the
prepared disk of paste, moisten the edge with a wet finger, cover with another
disk of paste and cook. In the second case, which is more convenient because the
shells can be prepared one day before, the two
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