(Recipe #24, page 123)
Chop leftover roast veal or other similar meat quite fine together with some fatty meat (ham can be used), add nutmeg, salt, a knob of butter, a few eggs, parsley (or some minced shallots or onions) and stir over heat to form a smooth, not too stiff, forcemeat.
Grate the crust off rolls or rusks, cut off a slice, and carefully hollow them out. Stuff them with the forcemeat, tie them together or pierce them with a small wooden skewer and cover with the cut-off slice. Place them in the oven in a pan in which milk and butter have been heated and baste frequently; when the liquid has been absorbed, continue to baste with butter and meat gravy until the pastries have slightly browned.
Translated by David Green.