Cut twelve escalopes of beef as described in the last, scrape a quarter
of a pound of fat bacon, melt it in a stewpan, and pass it through a
sieve into a well-tinned sauté-pan, then lay in your escalopes, season
them with a tablespoonful of chopped eschalots, and a little pepper and
salt, pass them over the fire five minutes, and leave them to get cold
in the sauté-pan; you have procured half a pound of pork sausage-meat,
which place in a mortar, add to it three tablespoonfuls of white sauce
(No. 7), a little chopped parsley, also a little thyme, and one
bay-leaf, chopped very fine, pound all well together and mix it with one
egg; you have also procured a pig’s caul, cut it in twelve square
pieces, each the size of a small hand, lay a little of the sausage-meat
in the centre a quarter of an inch in thickness, upon which lay one of
the escalopes, with the bacon and seasoning which is attached, cover
with a little more of the sausage-meat and wrap them up in the caul,
keeping the same shape as the pieces of beef and as flat as you can,
proceed in like manner till they are all finished; put them in a cool
place ten minutes, before serving put them over a good fire upon a
gridiron, broil them a nice colour, dress them in a crown, fill the
centre with some very white stewed choucroute (No. 116), and serve very
hot.