These serve the same purpose as patty shells, only they are not so hard to make. Roll out a strip of best puff paste one-third of an inch thick and cut with a sharp knife one and one-half inches wide, long enough to form a ring the size of the dish in which you wish to serve it. Care must be taken to avoid touching the sides of any part of puff paste after it is cut, and also avoid allowing the waste to run down the sides, as this prevents the paste from rising even. In making a vol-au-vent, one end is carefully flattened down and washed with water, the other end lapped over this and afterwards washed with egg and pressed down evenly. The top may be marked crosswise with a fork. Extra small ornaments (stars, squares, crescents, etc.) are baked separately to decorate the fricassee after it is filled in the ring.