318 " PUFFS AND TARTS.
teaspoonful of flour and water. Stew them 5 minutes and make your patties according to the former directions.
Sweet Patties.—Chop the meat of a boiled calf's foot, use the liquor for jelly ; take 2 apples, 1 oz. of orange and lemon peel candied; also some fresh peel and juice; mix them with 1-2 nutmeg grated, the yolk of an egg, a spoonful of brandy and 4 oz. clean currants. Bake them in small patty pans.
Patties Resembling Minced Pies.—Chop the kidney and fat of cold veal and add thereto an apple, orange and lemon peel candied, fresh currants, a little wine, 2 or 3 cloves, some brandy and water. Make the patties and bake them.
Fried Patties.—Mince cold veal and oysters, then mix a few crumbs of bread, salt, pepper, nutmeg and lemon peel, add thereto the liquor of the oysters, warm the whole, but do not let it boil. As it cools get ready a good puff paste, roll it thin and cut it into square pieces, put some of the ingredients between two of them, twist up the edges and fry them brown. This is a fashionable dish wlien baked.
Oyster Patties.—Roll out some puff paste 1-4 inch thick, cut it into squares, sheet 8 or 10 patty pans and put upon each a small bit of bread ; roll out another layer of paste of the same thickness, cut as before. Wet the edge of the bottom of the paste and lay on the top, pare the edges round and notch them with the back of the knife, rub them with the yolk of an egg and bake them in a hot oven about 1-4 hour. When done take a thin slice off the top, and with a knife or spoon take out the bread or paste, leaving the outside entire ; parboil 2 dozen large oysters, strain them from their liquor, wash, beard and cut them into 4 large pieces, put them into a stew-pan with 1 oz. of butter rolled in flour, 1-2 gill of cream, some grated lemon peel and the oyster liquor that has been reduced by boiling to 1-2, some cayenne, salt and a teaspoonful of lemon juice. Stir the whole over the fire 5 minutes and fill the patty pans.
Lobster and Shrimp Bouchees.—The lobsters and shrimps are prepared by chopping them into dice and served with or without crust. When served without paste covers sprinkle some fine bread crumbs slightly over the top.
Sole Bouchefs or Small Oyster Patties.—Prepare as described in bouchees.. Take the fillets of large sole and cook them in a saucepan with some butter, salt and lemons cut.
PUFFS AND TARTS.
Lemon Puffs.—Beat and sift 1 1-4 pound of the best of sugar powdered, grate the rind of 2 lemons and mix the same with