Quantity for 6 Persons.
Preparation: Ingredients and preparation are the same as under [No. 31]. The paste is rolled out to ¼ inch thickness, cut out with a medium large tumbler, cut into halves and baked.
Remarks: These scallops are used for garnishing ragout.
No. 34—PUFF PASTE TARTS.
Quantity for 6 Persons.
Preparation: Prepare the paste as given under [No. 31], roll it out to ¼ inch thickness and cut out 12 disks, then with a smaller cutter cut out the centers of these, so as to form 12 rings. 6 of the small disks cut out of the centers are used to cover the tarts and the other 6 are folded together and rolled out to ⅙ inch thickness and 6 disks cut out a little larger than the rings. These are for the under crust. Set the rings upon the larger disks and fasten them on with beaten egg, brush the ring with beaten egg and put on a second ring. Then bake them in the oven, also the small disks as covers. Fill each tart with anything you like and put the cover on, put back into oven for a few minutes and serve.
No. 35—SWEETBREAD PATTIES.
Quantity for 6 Persons.
Ingredients and preparation are the same as given in Chapter 3, Veal, [No. 28], Sweetbread Patties.
No. 36—CHICKEN PATTIES.