No. 385. Petits Vol-au-Vents de Homard.
Prepare the vol-au-vents as usual, put eight tablespoonfuls of white sauce (No. 7), and four of light stock, in a stewpan, with a little cayenne pepper, salt, and a teaspoonful of essence of anchovies, boil it ten minutes, then cut a small hen lobster up in large dice, pound the red spawn from it with one ounce of butter, pass it through a hair sieve and mix with the sauce; put in the lobster, make it hot, fill your vol-au-vent, and serve as before.
N. B. The last four dishes may be made maigre by substituting melted butter or oyster sauce for white sauce.
No. 386. Petites Bouchées à la Moëlle de Bœuf.
Are made in the same manner as the petits vol-au-vents, but the paste must not be more than a quarter of an inch in thickness, and the bouchées must be cut with a fluted cutter not larger than half-a-crown piece, bake them in a warmer oven than the vol-au-vents, prepare the beef marrow, fill and serve the same as No. 381.
No. 387. Petites Bouchées au laitance de Maquereau.
Make the bouchées as before, and prepare the mackerel roes the same as for petits vol-au-vents (No. 382).
No. 388. Petites Bouchées au foie de Raie.
Prepare them as usual, and proceed as for No. 383.