Pound, as for potting (see page 227), and with the same proportion of bolter and of seasonings, some half-roasted veal, chicken, or turkey. Make some forcemeat by the receipt No. 1, Chapter VI (Forcemeats)., and form it into small rolls, not larger than a finger; wrap twice or thrice as much of the pounded meat equally round each of these, first moistening it with a teaspoonful of water; fold them in good puff-paste, and bake them from fifteen to twenty minutes, or until the crust is perfectly done. A small quantity of the lean of a boiled ham may be finely minced and pounded with the veal, and very small mushrooms, prepared as for a partridge (page 217), may be substituted for the forcemeat.
These patties should be made small, with a thin crust, and be well-filled with the oysters and their sauce. The substitution of fried crumbs for the covers will vary them vary agreeably. For lobster-patties prepare the fish as for a vol-au-vent but cut it smaller.