(Recipe #18, page 122)
Cook a full-flavored, tasty ragout (with bones removed) in a short broth and stir in some egg yolks. Roll a flaky pastry out thin, use it to line the small pastry molds, and fill them halfway with the meat cut into small pieces along with the thick gravy. Bake the pastries for a good ¼ hour in a moderate oven.
While they are baking, stir together a melted piece of butter the size of a walnut, 2 whole eggs, some thick sweet cream, and grated Dutch or fresh Swiss cheese to make a thick sauce, place 2 tablespoons of the sauce in each pastry, and bake them for another ¼ hour.
Translated by David Green.