Preheat oven to 425°

If roast is long and thin, fold narrow ends under and tie. If roast is flat and wide, tie crosswise in 2 or 3 places to form a rounder roast. (Finished shape should be about 7 x 3-1/2 inches.) Place meat on a rack in a shallow roasting pan. Roast in a 425° oven for 30 minutes for a 2-pound roast (35 minutes for a 2-1/4-pound roast). Remove from pan. (Remove strings, if tied.) Refrigerate about 10 minutes to cool surface.

Meanwhile, for pastry, combine flour and 1/8 teaspoon salt. Cut in shortening till pieces are the size of small peas. Combine egg yolk and water. Add to flour mixture, tossing with a fork till all is moistened. (If necessary, add 1 to 2 tablespoons additional water to moisten.) Form into a ball. On a floured surface, roll into a 14 x 12-inch rectangle. Spread pastry with pâté to within 1-1/2 inches of edges. Center meat atop pastry. Wrap pastry around meat, overlapping long sides. Brush edges with beaten egg white and seal. Trim excess pastry from ends; fold up. Brush with egg white and seal. Place seam side down in a greased shallow baking pan. Reroll trimmings to make cutouts. Place cutouts on pastry-covered meat. Brush remaining egg white over pastry.**

Bake in a 425° oven about 25 minutes or till pastry is golden. Serve with Bordelaise Sauce. If desired, garnish with parsley sprigs.