Friands are individual puff pastry cases usually stuffed with meat or sausage.

Chop shallots, mushrooms and parsley and place in a large bowl. Add veal, pork, cream and spices. Mixed well and season with salt and pepper. Reserve in cooler. Dust the work top with some flour and roll out the puff pastry to a thickness of 1/8 inch (3 mm). Cut equally into 6 rectangles. Divide the fillings in 6 portions and roll into a sausage shape, the same length as the width of the pastry rectangles. Put a "sausage" at one end of each rectangle and roll it up.

Place on a baking tray, glaze each Friand with beaten egg, and decorate the top by pricking lightly with a fork. Place in cooler for 30 minutes to allow the pastry to rest, thus allowing the dough to become lighter. Bake at 425°F for about 40 minutes, until golden and well cooked. Serve with a green salad.