These should be made from the best paste, as for
mince pies. Get three cutters, of different sizes, roll
out the caste about three quarters of inch thick✪ Patty Cases; cut
out as many pieces as you want, with the large cutter;
cut out the same quantity of pieces with your second-
sized cutter; and with the third size, cut out some
small thm pieces to put on the top of these; then with
your second-sized cutter, cut the paste partly through,
which you had from the large cutter, leaving, as near
as you can, an equal edge round it; wash the top with
egg, and bake them on an iron plate: dip each of the
cutters into boiling water before using, which prevents
the edge being drawn down, and they rise more evenly.
When baked, take out the centre of the large pieces
with a knife, as far as the mark of the cutter, and about
three parts of the depth of the paste; fill these vacancies
or holes with some prepared patty meat, put the other
pieces on the top, and send them to table quite hot.
VOL-AU-VENT.
Take some paste as for patty cases, give it an extra
half turn, make it about one inch and a half in thick-
nes✪ Vol-au-Vents, cut it out with a large oval or round cutter, or in
any other shape with a knife to suit the form and size
of the dish, heat the knife or cutter in hot water, mark
it round about an inch from the edge, ornament ths
centre part by cutting any design with a knife, egg the
top and bake it in a moderate heat; when it is rather
more than three parts done, take it out, and remove
the centre piece, which you reserve for a cover, scoop
out the remaining part of the paste from the centre,
leaving it half an inch thick at the bottom, put it in
the oven again to dry or finish baking, it should be
four or five inches high, and quite straight, fill it with any
sort of ragout or fricasee as for patties; these are occa-
sionally filled wdth a compote, or a made dish of fish,
or served as a sweet entree, filled with a cream or fruit.
MADE EASY.
15
PATTY MEATS,
OYSTER.
Get one dozen and a half of oysters; more or less
according to the number and size of the patties you
have to till; when they are opened preserve the liquor
which comes from them, and strain it through a cloth
or sieve, take off their beards, and put them on the tire
in a stewpan with their own liquor, to simmer for about
five minutes, only to scald or blanch, but not to boil, as
it will make them hard; then take them out and cut
them into small diamonds or pieces, put them again
into the stewpan with their liquor; add a table spoon-
ful of anchovy essence, with sufficient new milk or cream
to cover the oysters and fill out the patty cases, a slice
of lemon, a blade or two of mace, pepper and salt to
palate, a piece of butter about the size of a walnut,
mixed with flour, to thicken it, or use some roux. Let
the whole boil for about ten minutes or a quarter of an
hour, stirring it all the time it is boiling, take out the
lemon and mace, squeeze the juice of a lemon into the
sauce, and fill your patties.
oyster. (No. 2.) ✪ Oyster Patty Meat
Page 6 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
These should be made from the best paste, as for mince pies. Get three cutters, of different sizes, roll out the paste about three quarters of inch thick; cut out as many pieces as you want, with the large cutter; cut out the same quantity of pieces with your secondsized cutter; and with the third size, cut out some small thm pieces to put on the top of these; then with your second-sized cutter, cut the paste partly through, which you had from the large cutter, leaving, as near as you can, an equal edge round it; wash the top with egg, and bake them on an iron plate: dip each of the cutters into boiling water before using, which prevents the edge being drawn down, and they rise more evenly. When baked, take out the centre of the large pieces with a knife, as far as the mark of the cutter, and about three parts of the depth of the paste; fill these vacancies or holes with some prepared patty meat, put the other pieces on the top, and send them to table quite hot.
VOL-AU-VENT.
Take some paste as for patty cases, give it an extra half turn, make it about one inch and a half in thickness, cut it out with a large oval or round cutter, or in any other shape with a knife to suit the form and size of the dish, heat the knife or cutter in hot water, mark it round about an inch from the edge, ornament ths centre part by cutting any design with a knife, egg the top and bake it in a moderate heat; when it is rather more than three parts done, take it out, and remove the centre piece, which you reserve for a cover, scoop out the remaining part of the paste from the centre, leaving it half an inch thick at the bottom, put it in the oven again to dry or finish baking, it should be four or five inches high, and quite straight, fill it with any sort of ragout or fricasee as for patties; these are occasionally filled with a compote, or a made dish of fish, or served as a sweet entree, filled with a cream or fruit.
PATTY MEATS,
OYSTER.
Get one dozen and a half of oysters; more or less according to the number and size of the patties you have to till; when they are opened preserve the liquor which comes from them, and strain it through a cloth or sieve, take off their beards, and put them on the tire in a stewpan with their own liquor, to simmer for about five minutes, only to scald or blanch, but not to boil, as it will make them hard; then take them out and cut them into small diamonds or pieces, put them again into the stewpan with their liquor; add a table spoonful of anchovy essence, with sufficient new milk or cream to cover the oysters and fill out the patty cases, a slice of lemon, a blade or two of mace, pepper and salt to palate, a piece of butter about the size of a walnut, mixed with flour, to thicken it, or use some roux. Let the whole boil for about ten minutes or a quarter of an hour, stirring it all the time it is boiling, take out the lemon and mace, squeeze the juice of a lemon into the sauce, and fill your patties.
oyster. (No. 2.)
Records on this page
Patty CasesVol-au-VentOyster Patty Meat