(Recipe #8, page 120)
Bake a top crust of puff paste as for the wildfowl pie. At the same time, prepare the veal fricassee with sweetbread dumplings described in the meat section; the preparation of the dumplings is described in the section on dumplings (XIV, no. 7). Place the fricassee in a deep dish, cover with the baked crust, and bring it to the table piping hot.
Translated by David Green.