(939). Scollop, Oyster, Clam, Or Mussel Patties (Bouchees De Petoncles, D'Huitres, Lucines Ou Moules)

Blanch oysters or clams in their own juice. Cook mussels in white wine with pepper and a few drops of vinegar; scollops in a little white wine. Drain and cut either of these into quarter inch squares, fry them in some butter on a hot fire, and cover with a veloute sauce ( No. 415) thickening the sauce with egg-yolks, and fresh butter. Fill the patties and serve them very hot.

(940). Sweetbread Patties, French Style 'Bouchees De Ris De Veau A La Francaise)

Soak and blanch some sweetbreads in hot water, then refresh and let get cold before cutting them up into thin slices; season, cook or fry on both sides in oil, without browning, then press to a quarter inch thick when cool, and cut them into small quarter inch dice. Lay this salpicon in a small saucepan, and add to it half its quantity of cooked mushrooms, and a quarter as much salted but unsmoked red beef tongue cut the same size, dilute this salpicon with a sauce made of broth (No. 194a), and fecula which has previously been diluted with cold broth; let simmer for a few moments, season and use it to fill some puff paste bouchees made with beef suet instead of butter (No. 146); range and dress them pyramidically on folded napkins, heating them for a few seconds at the oven door before sending to the table.

(941). Turbigo Patties (Bouchees Turbigo)

These are made with three-sixteenths of an inch dice of duck's livers, truffles and artichoke bottoms, mixed with a tomato puree (No. 730), pressed through a very fine sieve, adding the same quantity of well reduced veloute sauce (No. 415). Heat well and thicken with egg-yolks and cream; fill the patties with this garnishing, and replace the covers by a small half inch ball of foies-gras taken from the terrine and passed through a fine sieve, dipped in eggs, bread-crumbed and fried.

(942). Victoria Patties (Bouchees A La Victoria)

Cut in three-sixteenths inch dice, some lobster meat and truffles; cover them with a lobster sauce (No. 488), adding a dash of cayenne pepper, heat well without boiling, and fill the prepared patties (No. 934). Range them on folded napkins and serve hot.

(943). Salpicon Of Foies-Gras, Montglas, Regence, Royal Patties (Bouchees De Salpicon De Foies-Gras, Montglas, Regence, Royale)

Either of foies-gras salpicon (No. 743), montglas (No. 747), regence (No. 750). or royal (No. 751). After the patties (No. 934) are cooked, remove the covers, empty the insides, and fill with either of the above salpicons. Dress them very hot on napkins, and serve at once.

(944). Puff Paste Patties Of Veal Godiveau With Chives, Cracovian, Mazarin Or St. Hubert (Petits Pates Feuilletes De Godiveau, Aux Ciboulettes Cracovienne, Mazarin Ou St. Hubert)

Small patties are frequently served as a hot hors-d'oeuvre; they should be cooked only while the oysters are being eaten, so to have them ready to send to the table after the soup.

Small Putties Of Veal Godiveau

Roll out thin some fragments of puff paste; remove from it round pieces two and a half inches in diameter, turn them over on to a baking sheet slightly wetted with water, using a brush for the purpose, and lay in the center of each a veal godiveau (No. 85) ball, one inch and a quarter in diameter. Moisten the paste around the godiveau with a brush slightly wetted with water, and place on top another puff paste round, three-sixteenths of an inch in thickness: turn them over, and fasten the two edges together. Mark some lines on the top of the paste with the back of the pastry cutter an inch and a half in diameter, egg the surfaces twice, and cook them in a brisk oven for fifteen minutes.

Small Patties Of Godiveau With Chives

Fill the patties with some veal godiveau (No. 85), to which has been mixed some chopped chives and parsley.

Smalt Patties of Godivean Cracovian are made with pike godiveau (No. 83), and cooked fine herbs, amd garnished and finished like patties of godiveau of veal.

Fig. 233.

Small Patties Mazarin

Take chicken godiveau (No. 82) and mix with it truffles, tongue and mushrooms cut in eighth of an inch squares, also some raw fine herbs; finish the same as for the veal godiveau (No. 85).

Small Patties a la St. Hubert, are to be made with game godiveau (No. 84), mixing in with it truffles, mushrooms, tongue cut in squares and some glaze (No. 402), and finishing exactly the same as the veal godiveau (No. 85).

(945). Puff Paste Salmon Patties - Small (Petits Pates Feuillete's De Saumon)

Prepare a fish forcemeat (No. 83) with salmon meat, and a third part of pike; after being pressed through a sieve, put it in a bowl, and render it smooth, mixing in with it two or three spoonfuls of chopped up cooked truffles and a small piece of anchovy butter (No. 569). With this preparation and some puff paste make about fifteen small patties the same as described in No. 934, egg the surfaces and cook them in a good oven; when done remove them from the. baking sheet and serve on folded napkins.