Mince Pie Filling
- 3 lbs. lean beef finely chopped
2 lbs. suet finely chopped
3 qts. apples finely chopped
3 lbs. raisins seeded and chopped
2 lbs. currants
3 lbs. citron cut in small pieces
½ cup candied orange peel chopped
½ cup candied lemon peel chopped
½ cup lemon juice
¼ cup orange juice
2 tablespoons salt
4 cups sugar
1 cup coffee
2 cups cider
1 teaspoon cloves
1 teaspoon allspice
2 teaspoons cinnamon
3 cups brandy
1 cup sherry
1 cup [Currant Jelly]
Mix all ingredients except brandy and sherry, and cook two hours; add liquor; let stand in crock for a week before using.
Vol-au-vent No. 1
Roll [Puff Paste] one half inch thick. Cut out in desired shape, wet edges, and place one inch rim on wet edge. Prick several times in center that paste may rise evenly. Chill. Cut cover the size of space inside the rim. Decorate top of cover with paste circles, crescents, or diamonds, always wetting under surface with cold water before arranging. Chill before baking.
Pâté Shells
Roll [Puff Paste] one third inch thick; shape with round cutter; cut rings from one half the rounds. Place rings on rounds, using cold water to hold them together. Chill until stiff before baking.
Bouchées
Roll [Puff Paste] one fourth inch thick. Cut with small round cutter; make impression on round with smaller round cutter. Chill until stiff before baking.