Briefly brown the bacon in a hot pan. In the sweated out fat, then fry the remaining pieces of meat all around. Lift out, cool on a plate and put aside.
In the same frying pan, add butter, shallot cubes and parsley leaves. When the strong fragrance rises, extinguish with cognac and Madeira. Reduce slightly. Collect the juice through a sieve and pour the herb pieces over the meat.
Mix the juice with the white dried bread crumbs. Then mix with egg yolks, cream and diced duck liver. Cool the mixture.
Then put the meat through the finest slice of the meat grinder and mix with the seasoned cream. Season very heartily with salt and pepper. Mature for at least twelve hours. Form balls of 50 grams each from this quantity.
Cut out circles of five and ten centimeters in diameter from butter leaf dough, rolled out to a thickness of two to three millimeters. Punch a small hole in the center of the ‘five-centimeter lids’ with a Gütsli mold.
Take a ten-centimeter dough circle in your left hand, fill it with a meatball and wrap it in the dough. Brush the ends with a little egg yolk. Put a ‘lid’ over it and press it smooth. Coat this lid a second time with a little egg yolk. Bake in the oven at 200 °C for about fifteen minutes.
Whether hot or cooled, these meat cakes always taste delicious.
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