If cut round shaped a la d'Henin they are two and one-quarter inches across; if oval shaped a la Morton, two inches by three; if oblongs. Chamberlain, two and three-quarters inches by one and three-quarters inches; if lozenge shape a la Genoise, four inches by two and one-quarter inches all of these to be cut half an inch in thickness.

For Round Shaped A La D 'Henin

Made with foies-gras; mark an incision all around the crusts a quarter of an inch from the edge, fry them in butter, and empty out the insides to fill in with a cream forcemeat (No. 75), poach for a few minutes. Mince some foies-gras, garnish the crusts with this, and cover with a Toulouse garnishing ( No. 766), lay over a chicken and cream forcemeat (No. 75), bestrew over some chopped truffles and besprinkle with clarified butter: poach them in the oven without browning for twenty minutes, and serve on napkins without any sauce whatever.

Oval Crusts A La Morton

Fill the insides with a chicken quenelle forcemeat (No. 89), poach them in the oven, and garnish with slices of truffles, slices of hard boiled eggs, and slices of mushrooms. Cover with a bechamel sauce (No. 409) to which some chopped chives have been added, dredge bread crumbs and grated parmesan on top, and set them in a slow oven for twenty minutes before serving.

Oblong Crusts A La Chamberlain

Fill the insides with a godiveau forcemeat (No. 82), poach them, then mince some raw chicken or game fillets, saute them in butter over a brisk fire, add some veloute (No. 415), truffles and mushrooms; cover the crusts with this, bestrew the tops with grated cheese and bread-crumbs, pour over some butter, and place them for twenty minutes in the oven, and serve hot on folded napkins.

Lozenge-Shaped Crusts A La Genoise

Fill the insides with a pike quenelle forcemeat (No. 90); lay over some oysters and slices of lobsters or crabs, .saute a few mushrooms in butter, seasoning with salt and pepper, moisten with cream, and let boil for a few seconds, then add a little bechamel sauce (No. 409), and with this cover the whole; besprinkle with bread-crumbs and parmesan, and brown the crusts in the oven.