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Classic
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page 192
II. SMALL MEAT PIES OR PATTIES.
26. Baking small Meat Pies. A puff paste is the best but a butter crust may also
be taken. Roll it out thin, and with a tumbler cut as many tops and bottoms as
there are to be patties; put half of these flaps into a baking pan lined with
paper and then with a smaller glass cut out the centers, thus forming the rims.
Before these are placed on the patties the edges of the lower crust should be
brushed with cold water to make them adhere better.
The patties are filled according to directions either before or after baking.
Have a medium fire and after the elapse of about 10 minutes break the upper
crust of one of the patties to ascertain whether they are done or not. The
forcemeat should be thick but not stiff and be filled into the patties while
hot; when the latter are made with puff paste they must previously be indented
somewhat in the center. Send to the table hot.
27. puff paste Ornaments (Fleurons) are used to decorate a dish of ragout or are
served separately with the latter. Roll puff paste to the thickness of about
1/16, of an inch, stamp out with a wineglass or other utensil, brush the pieces
with diluted egg, turn them over in the shape of a half moon, brush the upper
side of these also and bake to a light brown.
28. Chicken Patties. Take 1/2 pound of roast chicken (weighed after being
boned), 2 tableepoonfuls of capers, 6 freshened and finely chopped anchovies,
1/4 pound of butter, the yolks of 4 eggs, 1/4 pound of wheat bread soaked in
bouillon and pressed, a few spoonfuls of strong roast meat gravy, a little salt
and the whites of 2 eggs beaten to a froth.
Chop this to a smooth forcemeat and fill into patty moulds lined with butter
paste; bake with a goo fire for 15 minutes until done.
29. Nice Chicken or Veal Patties with Cheese. Cook a strong, nicely prepared
ragout in a scant broth and stir it up with the volks of several eggs. Roll
butter crust very thin and line with it the patty moulds; fill
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