Take a few small patty pans and spread them with short paste, make a savory forcemeat of raw calf's liver, fill the pans with it, put over these covers of thin paste and place them in a slack oven to bake. Remove when done, and when they are cold cut off the covering of paste, take out a little of the inside and put in a little cooked goose's fat liver. Replace that which was removed and put it over the goose's liver, raising the preparation in a dome above the edges of the paste. Set a small jelly crouton on the top. Arrange the patties in a pyramid on a dish and garnish them with more aspic, according to taste.

Beef Marrow Patties

Blanch one-fourth pound of sweet almonds and pound them in a mortar, adding occasionally a few drops of orange flower water. When quite smooth, mix with them two heaped tablespoonfuls of flour, the beaten yolks of three eggs, and sufficient warm water to make the whole into a smooth paste. Butter some small shallow moulds, line them with the paste, brush them over with paste brush dipped into well-beaten yolk of egg, and bake them in a slow oven. Chop and flavor some marrow with lemon peel, and mix some sweet cream with it. When the patties are cooked, take them out of their moulds, put a small piece of marrow mixture in each, spread them over with white of egg that has been whipped to a stiff froth, and dredge lightly with powdered sugar. Put them in the oven to set the egg, then place them on a dish that has been garnished with a folded napkin, or an ornamental dish-paper and serve very hot.

Patties Dauphine

Roll out one and one-half pounds of brioche paste four times, then with a round tin cutter two inches in diameter, cut out of this twenty round flats; put in the center of each one of half of the rounds, a small ball of croquette preparation, then put the other rounds on top and moisten and pinch the edges together; cut them again with the same tin cutter to make them round. Spread a floured cloth on a baking-sheet, arrange the patties on it a short distance from each other, cover with a floured cloth and keep them in a warm temperature for thirty-five minutes; then put them a few at a time into boiling fat and fry till nicely browned. When cooked, drain the patties on a cloth, pile them on a folded napkin on a dish, and serve.

Dresden Patties

Take three ounces of any kind of cold boiled fish, trim off the skin and bone and chop the fish fine. Put one ounce of butter into a flat stewpan with a tablespoonful of flour, stir over the fire until mixed, then pour in a teacupful of milk, and continue stirring. Put the fish into the boiling milk, season to taste with salt and pepper, and cook over a slow fire for fifteen minutes. Cut two large rounds of bread about four inches in diameter and one and one-half inches in thickness and with a three-inch tin cutter cut half way through each. Dip the rounds well in cream, then drain, and dip them in well beaten egg. Season a small plate of finely grated breadcrumb with salt and pepper, and roll the rounds in them, giving a good coating. Put a large lump of clarified fat or lard into a fryingpan, place it over the fire till blue smoke rises, then put in the rounds and fry them till lightly browned. Take them out of the fat with a slice, and lay them on a sheet of kitchen paper to drain for a few minutes. Lift off the inner round of bread with a sharp knife, and scoop out from the center of the large round, all the soft bread. Fill the hollows with the fish mixture, and put the small rounds on top. Place the patties on a hot dish, over which has been spread a folded napkin or an ornamental dish-paper, garnish with a few neat sprigs of fried parsley, and serve while very hot.