1068. Fish Patties

Boil for a little while an eel, a carp, and a tench, half stew six oysters, pick the flesh from the bones of the fish, beat it in a mortar with the smelts of the fish, some mace, and a glass of sherry, work them well together; make some rich paste, line the tins, put in the forcemeat, add one oyster, a bit of butter, then cover with paste and bake.

1069. Oyster Patties

Line some small patty pans with a fine puff paste, put a piece of bread into each, cover with paste and bake them. "While they are baking take some oysters, beard them, and cut the remainder up into small pieces, place them in a tosser with a very small portion of grated nutmeg, a very little white pepper and salt, a morsel of lemon peel cut as small as possible, a little cream and a little of the oyster liquor; simmer it a few minutes, then remove the bread from the patties and put in the mixture.

1070. Meat Patties

The patty-pans should not be too large; make a puff paste, put a-layer at the bottom of the tins, put in forcemeat, and cover with puff paste, bake them a light brown, turn them out. If for a small dinner five patties, or seven fox a large dinner will suffice for a side dish.

1071. Marrow Patties

Shred a few apples with some marrow, add a little sugar, make them up in puff paste, fry them in clarified butter, and when done sprinkle some sugar over them and serve.

1072. Marrow Patties

Make a paste with four ounces of sweet almonds blanched, moistening them with orange flower water; mix this paste with a handful of flour, a drop of warm water and the yolks of three eggs; then line several shallow moulds with it, dorez and bake them in a slow oven. "When done put into each of them a little cream about the thickness of a crown piece, made with beef marrow, lemon peel, and cream, cover it with a spoonful of white of egg whipped to a snow, sprinkle sifted sugar over, and serve them very hot.