(1) Cut some cold turkey or veal into small thin slices, season it with dried lemon-peel grated, pepper, pounded mace, and salt; add one anchovy, some garlic and onion pounded, also a little good gravy, a table-spoonful of lemon pickle, one of white wine, and an ounce of butter rolled in flour; then make it quite hot, but do not allow it to boil, and serve it in the prepared vol-au-vent. The gravy may be made with the bones, or a little cream, and the beaten yolk of an egg may be substituted for the cream. \

Vol-Au-Vent

(2) In opening the oysters, separate them from the liquor, which must be strained; take off the beards, and add to them the liquor, together with some white stock, a bit of butter rolled in flour, two or three blades of mace, a bit of lemon-peel, pepper, and salt; simmer them for fifteen or twenty minutes, and a little before putting them into the vol-au-vent, pick out the lemon-peel, add a table-spoonful of white wine, and three of good cream, and make it quite hot. To make oyster patties, when they are to be bearded, cut them into three or four bits, and prepare them in the same manner.

Vol-Au-Vent

(3) Roll off tart paste, till about the eighth of an inch thick: then, with a tin cutter made for that purpose (about the size of the bottom of the dish you intend sending to table,) cut out the shape, and lay it on a baking-plate with paper; rub it over with yolk of egg; roll out good puff paste an inch thick, stamp it with the same cutter, and lay it on the tart paste; then take a cutter two sizes smaller and press it in the centre nearly through the puff paste; rub the top with yolk of egg, and bake it in a quick oven about twenty minutes, of a light brown color: when done, takeout the paste inside the centre mark, preserving the top, put it on a dish in a warm place, and when wanted, fill it with a white frica-see of chicken, rabbit, ragout of sweetbread, or any other en free you wish.