(934). Patties A Landalouse (Bouchees A L'Andalouse)

Prepare puff paste bouchees as already explained in the Elementary Methods (No. 11). Cook them only shortly before they are needed, so as not to be obliged to heat them over again, and when done, remove the covers and empty out the insides, fill these with a salpicon of cooked, smoked ham, artichoke bottoms, chicken quenelles, and mushrooms, all cut into three-sixteenths of an inch squares, and mingled with Marsala wine sauce (No. 492). Dress them pyramidically on a napkin and serve.

(935). Crawfish, Crab, Oyster Crab, Shrimp Or Lobster Patties (Bouchees D'Ecrevisses, De Crabes, De Crabes D'Huitres, De Crevettes Ou De Homard)

Make a dozen small puff paste patties the same as for No. 934. Cut a salpicon of cooked crawfish tails; put it intoa bowl and mix in half as many cooked mushrooms, both beingcut into three-sixteenths of an inch squares. Set on the fire to reduce a few spoonfuls of veloute( No. 415), incorporating slowly into it the mushroom liquor, and a few spoonfuls of the broth the crawfish tails were cooked in, finishing with a piece of lobster butter (No. 580), thicken the salpicon with this sauce, and use it to fill the patties; cover them with their own lids, and dress on folded napkins. By following this method cooked and firm fish meat can be used for filling bouchees, besides crabs, oyster crabs, lobsters, or shrimps, etc.

(936). Puree Of Game Patties (Bouchees De Puree De Gibier)

Prepare them exactly as for a l'Andalouse (No. 934), put into a saucepan some game puree (No. 716). either of snipe, partridge, quail, pheasant or young rabbit; heat it without boiling over a slow fire, incorporating into it a few spoonsfuls of half-glaze (No. 400); season, finish with a small piece of fine butter, garnish the patties, dress and serve very hot.

(937). Fresh Mushroom Patties (Boucbies De Champignons Frais)

Cut some raw fresh mushrooms in squares, fry them in butter, and add to them some cream and bechamel sauce (No. 409), thickened with egg-yolks, and fresh butter, add some chopped parsley. Finish exactly the same as for No. 934.

(938). Patties A La Reine (Bouchees A La Renie)

Pound well half a pound of white meat taken from the breast of a cooked chicken, using the same quantity of rice; press through a sieve, and set. the puree into a saucepan to heat without boiling, incorporating into it one ounce of fine butter, and season with a little salt; if it should be too thick, add some cream. The chicken puree may be replaced by a small salpicon of white chicken meat cut in eighth of an inch squares, and added to a veloute sauce (No. 415) reduced with cream. Instead of using the puff paste lid, lay on top a round piece of truffle, three-quarters of an inch in diameter, and an eighth of an inch in thickness, glazed with a little meat glaze (No. 402).

Fig. 232.