Stella Paté.
3 cups minced veal or lamb—either roast or boiled. If underdone, it is an advantage, and if lamb be used, every particle of fat must be left out.
1 can French mushrooms, or a pint of fresh ones.
4 hard-boiled eggs cut into slices, and a sliced onion.
4 table-spoonfuls melted butter, or a cupful strong veal, lamb or fowl gravy.
3 cups fine bread-crumbs soaked in a cup of milk.
2 raw eggs beaten light and mixed with the milk.
Fry the mushrooms brown in dripping, or butter, with the onion, then chop rather coarsely. Work the crumbs, milk and raw eggs into a thick, smooth batter, with which line the bottom and sides of a well-greased mould or baking dish. Within this put a layer of the minced meat, seasoned to taste, wet with gravy or a little melted butter, and lay sliced egg over it. Next should come a layer of mushrooms, then another of meat, and so on, repeating the order given above until all your materials are used up, or the mould is full. The upper layer should be of the soaked crumbs. Cover closely and bake in a moderate oven half an hour, or until the outer crust is well “set.” Then set the mould, still covered, in a baking-pan half full of boiling water. Keep in the oven, which should be hotter than at first, fifteen minutes longer. Pass a thin sharp knife around the inside of the mould to loosen the paté from the sides, and turn out with care upon a hot flat dish. You should have a little brown gravy ready to pour over it.
If veal be the only meat used in preparing this dish, a layer of minced ham will improve the flavor.
If these directions be strictly followed, the entrée will be pleasing to both eye and palate.