Patty Shells

Ingredients

• Puff paste (4 inches thick)
• Cold water

Directions

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

1. Cut puff paste into rounds with a large biscuit cutter.

2. Remove the centers from half of the rounds with a small cutter.

3. Moisten the edges of the large rounds with cold water and fit a ring on each, pressing lightly to adhere.

4. Chill until the paste is stiff.

5. Place on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 25 minutes.

6. They should rise and begin to brown in 12 to 15 minutes.

7. Once baked, remove the soft paste inside and fill with creamed oysters, chicken, or sweetbreads.

8. The small rounds cut from the rings can be baked and used as patty covers.