Patties Financiere

Butter twelve fluted deep patty pans, line them with short paste, then with paper, fill them with flour and bake in a moderate oven. When done remove the paper and flour, coat them inside with a thin layer of forcemeat, and set them at the entrance of the oven to keep warm. Roll out some puff paste and cut twelve rounds out of it the same size as the inside of the patty; brush over with beaten egg, mark lines across the top with a sharp pointed knife, and bake till lightly browned; prepare a mixture of little scallops of fat livers and truffles, some cocks' combs and small quenelles; put it in a saucepan with a little reduced brown sauce and warm thoroughly, but do not let it boil. Fill the patties with the mixture, previously turning them out of the pan; put on the covers of puff paste, arrange them on a folded napkin, garnish with parsley, and serve hot or cold.

Fontange Patties

Stir up with four ounces of flour the yolks of three or four eggs, a little salt, and a teacupful of olive oil; mix with this one and one-half teacupfuls of beer and warm water mixed in equal quantities; put a cloth over the basin, and keep it in a warm place for two hours, then pour the batter into a stewpan. Warm in boiling fat, an iron mould made for this purpose, of the shape of a little timbale; when hot, dip it nearly, but not quite to the rim, in the batter, take it out again immediately, plunge it into the boiling fat and leave it till the batter is cooked; then remove it from the mould and proceed as before until all the batter is cooked. Prepare a salpicon of poultry meat, pickled tongues, brains and mushrooms, thicken it with a little sauce, fill the batter shells with it, arrange them on a folded napkin on a dish, and serve.

Lent Patties

Make fifteen small puff paste patties, as for Vol-au-Vent Patties, and bake them. When done take them off the baking-sheet, empty the pans, and keep the patties warm. Beat fifteen eggs and season them with salt and a little grated nutmeg. Peel and cut into small dice three small truffles, put them in a saucepan with a small lump of butter, and warm them. Pour the beaten eggs in with the truffles, add a little more butter broken in small pieces, and stir over a slow fire till thick. Mix a teacupful of bechamel sauce with the above ingredients, take it off the fire, fill the patties with the mixture, arrange them on a folded napkin, or an ornamental dish-paper on a dish, garnish with parsley and serve.

Vol-Au-Vent Patties

Roll out a piece of puff paste to about one-fourth inch in thickness, cut out some rounds with a tin cutter about two and one-half inches in diameter, then take a smaller cutter, about one and one-half inches in diameter, and cut nearly, but not quite through, in the center of each one; put them on a baking-dish and bake in a quick oven. The paste rises, and the inside becomes a lid that may be lifted out with the point of a knife. Trim off the surplus paste from the inside, fill them with whatever has been prepared for them, put the lids on and decorate with a sprig of parsley.