Bouchées De Ris d'Agneau

Ingredients

• Puff pastry
• Water
• Egg white

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Roll out the puff pastry to ¼ inch thick.

2. Cut out 12 rounds using a fluted cutter (1¼ inches in diameter) and place them on a baking sheet.

3. Roll out the remaining pastry to half the thickness and cut out an equal number of rounds.

4. Moisten the edges of the larger rounds on the baking sheet with a little water.

5. Place the smaller rounds on top, marking a circle about ⅙ inch deep in each with a smaller cutter.

6. Brush each bouchée with egg white and bake in a brisk oven at 400°F (200°C) for about 8 minutes.