Prepare them as before, and proceed as for the petites bouchées à la purée de volaille, (No. 392) only using the flesh of game, and game sauce, instead of the flesh of poultry and white sauce.
No. 395. Petits Pâtés à la Pâtissière.
Make one pound of puff paste (No. 1132), roll it into a sheet a quarter of an inch in thickness, then cut twenty pieces of the size of a five-shilling piece with a plain round cutter; mix the remains of the paste together, and roll them out to the thickness of the eighth of an inch, and cut twenty more pieces from it with the same cutter, sprinkle a baking sheet with water and lay them on it a little distance apart, wash them over with a little water with a paste brush, then have ready prepared in a basin half a pound of forcemeat of veal, fowl, or game (Nos. 120, 122, 123), with which mix half an ounce of beef marrow chopped very fine, one eschalot, a little parsley also chopped fine, and the yolk of an egg; mix well together with a wooden spoon, then put a little lump of the forcemeat half the size of a walnut on each piece of paste on the baking sheet, cover them over with the twenty pieces of paste you first cut, and close them well at the edges by pressing them down with the top part of a smaller cutter, egg the tops over, but be careful that the egg does not run down the sides, or it would prevent the patties from rising straight, put them in rather a hot oven and bake them about twenty minutes; dish them in pyramid on a napkin and serve; to be good they should be served directly they are taken from the oven; care should be taken not to put too much forcemeat in them, or it will upset them in baking.
No. 396. Petits Pâtés aux Huîtres à la Pâtissière.
Proceed as above, but instead of using forcemeat use some of the salpicon of oysters as prepared for the rissoles aux huîtres (No. 399).
No. 397. Petits Pâtés de Homard à la Pâtissière.
Proceed as above, using some of the salpicon as prepared for the rissoles de homard (No. 400).
No. 398. Petits Pâtés of Shrimps or Prawns à la Pâtissière.
As before, using the salpicon of shrimps as prepared for rissoles of shrimps or prawns (No. 401).