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Patty Shells

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Patty Shells

Ingredients

Directions

  1. Roll puff paste to ¼ inch thick and cut with a round biscuit cutter.

  2. Cut centers from half of the pieces with a small cutter.

  3. Moisten edges of the large rounds with cold water and place the rings on top; press together and chill.

  4. Bake for about 25 minutes.

  5. Serve filled with creamed chicken, oysters, or other fillings.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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