Patties, Tartlets, or Small Vols-a-vents

Ingredients

• light puff pastry
• oysters, lobster, chicken, or other patty meat
• white sauce
• rich whipped cream, preserve, or boiled custard

Directions

The book says “a moderately quick 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 ½ inch thickness.

2. Use two round paste-cutters to cut out patties, one larger than the other.

3. Dip the edge of the smaller cutter in hot water and press it halfway into the larger patties.

4. Bake in a preheated oven at 400°F (200°C) for 10 to 12 minutes.

5. Remove the small rounds of crust from the tops with a sharp knife.

6. Scoop out the crumb from the insides of the patties.

7. Fill the patties with prepared meat and white sauce.

8. For sweet versions, glaze the pastry and fill with whipped cream, preserve, or boiled custard.

9. If using custard, return to a gentle oven until set.