Make two pounds of veal forcemeat as directed (No. 120), cover the sides
of a plain round mould with vegetables, precisely as directed for a
Chartreuse (No. 604), then cut a piece of bread quite round, the depth
of the mould, cover the bread with white buttered paper, and stand it in
the centre of the mould,[8] leaving the space of an inch and a half all
round, which fill up with the forcemeat, being careful not to disarrange
the vegetables; when well filled, put the mould in a stewpan, cover with
a piece of stiff paper, put water enough in the stewpan to come three
parts of the way up the mould, place the stewpan over the fire and let
it simmer gently (keeping it covered) nearly an hour, turn it out on
your dish, take the bread and paper from the centre, sauce over with a
good demi-glace (No. 9), and serve.