The remains of cold fowls, of any kind of game, and of veal, can be served up acceptably in this way. The patés should be small, that each person at table may take a whole one. If preferred, the paste can be cut round, as before directed, and baked without the tins.
Patés of Fish.
The cold remains of baked or boiled salmon, fresh cod or halibut.
Some good white sauce, richer than if intended for meat.
About one-fourth as much mashed potato as you have fish.
Yolks of two or three hard-boiled eggs rubbed to a paste with a spoonful, or so, of butter. This paste should be smooth and light.
Pepper and salt to taste, and a little chopped parsley.
Shells of good puff paste, baked quickly to a delicate brown and glazed with beaten egg.
Rub the sauce gradually into the mashed potato until both are free from lumps. When mixed, beat together to a cream. Season and stir in the fish (which should be “picked” very fine) with a silver fork, heaping it as you stir, instead of beating the mixture down. Do this quickly and lightly, fill the shells, set in the oven to heat through, and when smoking-hot draw to the oven door, and cover with the paste of egg and butter. A little cream may be added to this paste if it be not soft enough to spread easily. Shut the oven-door for two minutes, to heat the paste.
Serve the dish very hot, and send around sliced lemon with it, as some persons like to squeeze a few drops over the paté before eating.