The Swedish, French, American cook book

Select a nice fillet of veal from two to three pounds, cut in large dices; put on stove with sufficient hot water to cover it, onions, pepper, salt, and tablespoon sherry; let come to a boil then skim; cover, and let simmer slowly — time according to quality of the veal. Add one and a half pounds mushrooms that have been peeled and washed. Make a rich sauce with one tablespoon butter, two heaping tablespoons flour, one cup stock, half cup hot milk, two tablespoons sherry; season with pepper and salt to taste. Add the veal and mushrooms and then some cream just before filling the hot pie crust. Make your pie crust by lining a pie plate with puff paste; put a buttered paper on the bottom; fill with Boston beans; roll pastry thin; put a cover on top; clip it evenly all around then egg around; twist a strip of pastry in corkscrew style and fasten it all around on top of the egg; put a rosette of pastry in the centre; put in oven and bake until well done and golden brown. When done, remove cover carefully so as not to let it break; put on a plate in the oven to dry; then remove the beans carefully; lift the pie crust on a platter, and when ready to fill, heat the crust and cover. Serve on a hot platter as an entree for luncheon or dinner. Croustades with Veal and Mushrooms a la Walde Croustades de Veau aux Champignons, a la Walde Croustades are also called Swedish Timbales or fountain cups. Made with two yolks and one white of egg, four tablespoons water, four tablespoons milk, four tablespoons flour, two tablespoons cream, and some salt. Stir eggs and water together; add the flour; work to a smooth batter, then add the milk, then the cream and salt. Have the croustade iron hot in the fat on the stove; wipe the iron dry; dip in the batter (be careful that it does not go over the top of the iron); dip twice then dip it in boiling hot fat; cook until golden brown, then take the croustades off the iron, turning it bottom up, otherwise it might get soggy from the fat at the bottom; leave dry until ready to serve, then heat and fill [see recipe: Veal Pie with Mushrooms a la Ericsson Hammond] but cut the veal and mushrooms in small dices. Patty with Veal and Mushrooms a la Ericsson Hammond Pate de Veau aux Champignons, a la Ericsson Hammond Roll puff paste out about half inch thick; cut with patty cutter the size that is wanted; take one size smaller cutter and press down in the centre not to cut it through. This wall form a cover when the petit is baked. Bake in an oven not too hot. When done remove the cover and scoop out the petits, leaving them in the pan until ready to use. When ready to use put in the oven to heat and fill [see recipe: Veal Pie with Mushrooms a la Ericsson Hammond] but cut the mushrooms and veal in small dices. Vol-au-vent with Veal and Mushrooms Vol-au-vent au Veau et aux Champignons Have the vol-au-vent cases very hot and fill [see recipe: Veal Pie with Mushrooms a la Ericsson Hammond]. Creamed Veal in Croustades a la Lydie Croustades de Veau a la Creme, a la Lydie Make croustades [see recipe: Croustades de Veau aux Cham¬ pignons] and fill; arrange on a platter; garnish with parsley.