These are quickly and easily made with two round paste-cutters, of which one should be little more than half the size of the other: to give the pastry a better appearance, they should be fluted. Roll out some of the lightest puff-paste to a half inch of thickness, and with the larger of the tins cut the number of patties required; then dip the edge of the small shape into hot water, and press it about half through them. Bake them in a moderately quick oven from ten to twelve minutes, and when they are done, with the point of a sharp knife, take out the small rounds of crust from the tops, and scoop all the crumb from the insides of the patties, which may then be filled with oysters, lobster, chicken, or any other of the ordinary varieties of patty meat, prepared with white sauce. Fried crumbs may be laid over them instead of the covers, or these last can be replaced.
Make some small vols-au-vents by the directions of page 261, either in the usual way, or with the rings of paste placed upon the rounds. Ice the edges as soon as they are taken from the oven, by sifting fine sugar thickly on them, and then holding a salamander or heated shovel over them, until it melts and forms a sort of pale barley-sugar glaze. Have ready, and quite hot, some crême patissiere, made as above; fill the vols-au-vents with it, and Bend them to table instantly.
For a dozen tartlets, cut twenty-four rounds of paste of the usual size, and form twelve of them into rings by pressing the small cutter quite through them; moisten these with cold water, or white of egg, and lay them on the remainder of the rounds of paste, so as to form the rims of the tartlets. Bake them from ten to twelve minutes, fill them with preserve while they are still warm, and place over it a small ornament of paste cut from the remnants, and baked gently of a' light colour. Serve the tartlets cold, or if wanted hot for table put them back into the oven for one minute after they are filled.