Cookery for every household

Same mixture as for chicken and ham croquettes. A little cream. Rough-puff or flaky pastry. Beaten egg. Roulette tins are tube-shaped, from 4 to 5 inches long and I inch in diameter. Grease the outside of five or six of these and cover them with pastry. Roll out the pastry rather thinly, and then cut it into oblong-shaped pieces the length of the tins and wide enough to fold round them and overlap \ inch. Lay the tins on these pieces, brush one edge of the pastry with beaten egg, and fold it round the tin, pressing the edges well together. Place the roulettes on a greased baking tin with the joins downwards, brush over with beaten egg, and bake in a good oven from 10 to 15 minutes, or until they are nicely browned. When ready, remove them from the oven and slip the tins out of the pastry. Make the mixture according to Recipe 1052, thinning it down with a little cream. Make it quite hot and put it into a forcing bag, with a pipe about J inch in diameter at the end of it. Force the mixture into the rolls, and reheat in the oven for two or three minutes. Serve with a dish paper under them, and garnish with parsley. 1502. Game Puffs Some cooked game. Puff pastry. Rich brown gravy. White of egg. Red currant jelly. Take the remains of any nicely cooked game and cut them into fine shreds or shavings. Moisten with a little rich gravy or any good sauce that has been served with the game, and mix in a little red-currant jelly. Roll out some puff pastry rather thinly and cut in rounds 4 or 5 inches in diameter. Put some of the prepared game in the centre of each, and finish off in the same way as Meat Puffs (Recipe 1498). Brush over with slightly beaten white of egg, and bake in a good oven. Time to bake, 10 to 15 minutes. 1503. Potato Pasties 1 cupful cooked meat. Seasoning. 2 table-sps. sauce or Potato pastry, gravy. Trim the meat and either chop it or cut it in small pieces. Then make some potato pastry as directed in Recipe 1448, and roll it out rather thinly. Cut out 10' or 12 rounds, and with these line 5 or 6 patty tins. Fill up the tins with the meat, add a little sauce or gravy to moisten, and season to taste. Moisten round the edges of the pastry, lining the tins, and lay the remaining rounds of pastry on the top. Press them well together, and mark round the edges. Then make a small hole in the top, and brush over with a little milk or beaten egg. Bake in a good oven until nicely browned, then remove the pasties carefully from the tins, and serve them very hot, garnished with a little parsley. Note. — Remains of cooked fish with a little fish sauce may be used instead of the meat mixture. 1504. Sausage Rolls i lb. sausage meat. Rough -puff pastry. A little flour. Beaten egg. Seasoning.