1/2 kg of veal meat, cut into small pieces
1/2 kg of pork meat, ground into small cubes
1/2 kg of pork fat, ground into small cubes
4 slightly beaten eggs
1 tablespoon of salt
pepper to taste
2 tablespoons of cognac
100 g of cured ham, cut into thin strips
2 hard-boiled eggs
1 tablespoon of unsalted gelatin
2 cups of chicken broth
1/2 kg of veal meat, cut into small pieces
1/2 kg of pork meat, ground into small cubes
1/2 kg of pork fat, ground into small cubes
4 slightly beaten eggs
1 tablespoon of salt
pepper to taste
2 tablespoons of cognac
100 g of cured ham, cut into thin strips
2 hard-boiled eggs
1 tablespoon of unsalted gelatin
2 cups of chicken broth
Preheat the oven
Reserve 1/4 of the dough for the topping
Roll out the remaining dough very thinly
Line a British-style muffin tin with this dough
Be careful not to stretch the dough too much
Mix in the veal, pork, and fat
Add 3 eggs, salt, pepper, and cognac
Lay a layer of meat mixture on top of the dough, in the muffin tin
Arrange some slices of ham on top
Cover with more meat
Place the hard-boiled eggs in the center and around it, place the rest of the meat mixture
Cover again with more meat
If there is still some meat left over, place another layer of ham and then more meat
Roll out the reserved dough
Dampen the edges
Place on top of the muffin tin, sealing all the edges of the dough
Make a hole in the center of the top of the dough to allow steam to escape
Cut out decorative shapes from the remaining dough, dampen the bottom and place around the hole
Put a metal funnel over the hole to prevent the mixture from bubbling up through the dough
Mix the remaining egg with water
Baste the dough
Place on a baking sheet and bake for 2 hours
Let cool, then refrigerate
Soak gelatin in 1/4 cup of broth
Heat the remaining broth
Add to gelatin and mix until dissolved
Let cool and refrigerate until partially set
Pour this gelatin through the hole in the dough to fill it
Refrigerate again
If desired, bake a separate piece of dough, which will be placed on top of the hole at serving time
