slices of bacon, forcemeat No. 417, a cupful of gravy, 4 tablespoonfuls
of cream, puff-crust.
_Mode_.--Cut thin slices from a fillet of veal, place on them thin
slices of bacon, and over them a layer of forcemeat, made by recipe No.
417, with an additional seasoning of shalot and cayenne; roll them
tightly, and fill up a pie-dish with them; add the gravy and cream,
cover with a puff-crust, and bake for 1 to 1-1/2 hour: should the pie be
very large, allow 2 hours. The pieces of rolled veal should be about 3
inches in length, and about 3 inches round.
_Time_.--Moderate-sized pie, 1 to 1-1/2 hour.
_Seasonable_ from March to October.
FRIED PATTIES (Cold Meat Cookery).