1268. Mutton Patties, A La Windsor

Trim the lean parts of a loin of mutton, free from fat and sinew; cut this up into small scollops, mix these with some fine-herbs, consisting of chopped mushrooms, parsley, and shalot; season with pepper and salt, and add a ragout-spoonful of reduced Espagnole sauce; use the preparation to fill some croustades lined with short paste, cover them with some of the same kind of paste, and bake them of a light color. When done, remove the tops from the patties, pour a little thin Espagnole or Italian sauce in each, cover them with puff-paste tops (made similar to croustade tops), and serve.

Note. - Croustades and patties are garnished with scollops or ragouts of chicken, game, all kinds of fillets of fish, the tails of crayfish, prawns and shrimps, with oysters in scollops, small dice, and also with lobster cut up in small dice. They may be sauced either with Supreme, Bechamel, or Allemande, Lobster, Oyster, or Crayfish sauces.