Make a Farce as directed for Pâté de Godiveaux, only chop it rather finer; and a Paste as the feuilletage, viz. rich Puff-paste; cut it to the bigness of the Patty Moulds, fill them with this Farce, being first rubbed with butter, and cover them with the same Paste; bake these in a middling-heated Oven about three quarters of an hour; when ready to serve, add a little warm Cullis with a Lemon Squeeze.

Petits Pates En Saucisses - Petty Patties In The Form Of Sausages

Make a Farce as the preceding, wrap it up in Puff-paste in the form of short thick Sausages, and cut some of the Paste length-ways; roll it in the form of a small rope to twist round it according to fancy, and finish it as the former. These differences are proper upon a large Table, where two Dishes of the same preparation are served; and show the ingenuity of the workman.

Petits Pates A La Reine - Queen Patties, From The Sauce So Called

Use the sort of Paste as for the two former, and rub the Moulds with Butter before you put the Paste therein; bake them in a pretty quick Oven to make the Paste rise the better: if you fear their taking too much Colour, put a Sheet of Paper over. Take minced Breasts of roast-ed Chickens, Fowls or Turkey, Hare, Partridges, or any thing else, and make them relishing with Cream or Cullis, accordingly as you would have them white or brown, and pour it in the Patties when you are just ready to serve. When the Farce is prepared with Cullis, it is commonly baked in the Crust, and the Cullis poured in after they are baked. This last is called Petits Pates au Jus, viz. Gravy or Cullis: both are the essence of Meat. Petits Pates d la Bechamel are much the same as d la Reine; they are called after the name of the Sauces, which only differ in some very trifling alterations. See Sauce d la Reine, and Bechamel.

Petits Pates Au Pontife - From The Sauce. (see The Sauce Articles) - Petty Patties, With Pontiff Sauce

Make a raised Paste, and prepare a little Farce with Breasts of roasted Poultry, or the remainder of Sweet-breads, chopped sweet Herbs, and proper Seasoning; put this into the bottom of the Patties, with fat Livers, and sliced Truffles upon it', a little scraped Lard, and then the same Farce over all; bake these sorts of Patties a pretty good while: When done, make a little hole at the top, to pour in a Sauce au Pontife. You make make Petits Pates dresse, viz. Raised Crust, with any sorts of Meat, either minced or cut into thin slices; it is the Sauce you add to it that gives the Name. - In regard to Mushrooms, Truffles, Morels, . Asparagus, or any kind of Greens, you may make Patties of them also; but these are called by the Substance, and not the Sauce you add thereto; for it is mostly either with Cream or Cullis, with proper Seasoning, according as the quality of the thing used may require.

I shall give no further directions, but only add the names by which Patties are served; hoping the former explanation sufficient, without crowding more repetitions; but as people unacquainted with the names, are anxious to know whether any thing particular is meant, more than has been given already; and to make all familiar with Bills of Fare, (as great merit is often put upon their not being understood) they are as follows.

Petits Pates de ce que l' on veut. Patties of what you please.

Petit Pates a la Cboisy. Patties with Sweet-bread, etc.

Petits Pates a la Perigord. Patties with a Farce mixed with Truffles.

Petits Pates a la Nesse. With Udders, etc. minced.

Petits Pates a la Mincelle. With minced Meat of any kind.

Petits Pates de Gibier. With any sorts of Game.

Petits Pates de Poisson. With any kind of Fish.

Petits Pates de Poisson aux Ecrevisses. With Crawfish Butter, or Cullis. Petits Pates de Poisson a la Crime. With Bechamel or Cream Sauce.

Pettis Petits Pates d'oeufs. Patties with Eggs.

Petits Pates de Foies & Laitances. With Livers and Roes.

Whoever has perused this Book with care, will know how to season each Article of which those Petits Pates are composed.