Piroguis Polonais (Polish Piroguis)

Ingredients

• calf's udder
• veal
• butter
• onion
• salt
• pepper
• feuilletage
• egg-wash

Instructions

1. Cut 250 grammes of calf's udder and 250 grammes of well-trimmed lean veal into very small dice.
2. Fry them in butter with a chopped onion and season rather strongly with salt and pepper; let cool.
3. Cut the required number of oval sheets of feuilletage, of the same dimensions as those for Piroguis à la Moscovite.
4. Fill the sheets with the appareil, moisten the edges and close the Piroguis, sealing them down the middle along their length.
5. Brush with egg-wash and bake 18 minutes in a hot oven.