Patties

Ingredients

• some good puff paste
• cut out as many disks as you will require patties, using a sharp cutter two inches in diameter
• cut a ring into the centre of each an inch in diameter
• a teaspoonful of any minced meat
• a pinch of salt
• a dash of cayenne
• a spoonful of sherry wine

Method

1. 1

   Without rolling the paste, cut out as many disks as you will require patties.

2. 2

   Cut a ring into the centre of each.

3. 3

   Place them in a greased pan, glaze, and bake until brown.

4. 4

   Fill with prepared filling and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 264. The excerpt below is the record exactly as published.

Patties. Short Cake. .. Pickled. Cakes. See Bread. .. Pie. Candied. See Candy. .. Roasted. Crystallized. .. Ramekins of. ». Peel Candied. .. Salad. .. Cream. See Creams. .. Sandwiches. Flower Cream. Sausages. Custard. See Custards. .. Sauce. Trifle. .. Scalloped. Ice. See Ices. .. Spindled. Whips. .. Stewed. in Jelly. See Jellies. .. Stuffed. Jelly. .. Omelet. See Eggs ; also Cream Sauce. See Puddings. Fish. Sauce. See Puddings ; also .. Force-meat of. Pie. Salad. Sherbet. Souffle. Orangeade. Ox-tail Soup. Sauces. See Pies. See Salads. See Beverages. See Souffles. See Beverages. See Soups. Fritters. Pickled. Salad. See Sauce. See Souffle. Soup. See Force-meats. See F ritters ; also Fish. See Pickles ; also Fish. Salads ; also Fish. Sauces .. See Souffles. See Soups. Ox Tail with Pur£e of Lentils. See Beef. Oyster Crabs a la Newburg. See Fish. p Pain de Foie. See Veal. Paste, Cheese. See Cheese. Panada. — Cut off the crusts from slices of bread and soak the remainder in water. Press out the water and put in a saucepan with stock or milk and stir it until it is a firm paste and does not cling to the sides of the pan. Pancakes. — The following recipes for cooking pancakes will be found under their respective headings as indicated : Pancakes, Snow. See Bread, without Eggs or Milk. . . .. Soup of. See Soups. Parfaits. See Ices. Parmesan and Soup. See Soups. Parsley, Fried. See Vegetables. Parsley Omelet. See Eggs. Parsnips. — The following recipes for cooking parsnips will be found under their respective headings as indicated : Parsnips, Boiled. See Vegetables. .. Fritters. See Fritters. Partridges. — The following recipes for cooking partridges will be found under their respective headings as indicated : Partridges, Broiled. See Game. Cutlets. .. Fricassee of. Souffle of. Stewed. Pasties, Force-meats for Cold. See Force-meats. Pastry. Pate de Foie Gras. Patd, Fish. Pate of Game. Pate of Macaroni. See Pies. See Poultry. Imitation See Poultry. See Fish. See Game. See Macaroni. Patties. — Without rolling the paste, cut out as many disks as you will require patties, using a sharp cutter two inches in diameter. Cut a ring into the centre of each an inch in diameter, being careful not to cut quite through to the bottom. Place them in a greased pan, like biscuits, glaze, and bake a delicate brown. Remove the little cap made by the small cutter, fill the opening with the prepared oyster, sweetbread, or chicken filling, replace the cap, and serve hot. Filled with jelly or jam, they are served cold. Raw oysters, boiled sweetbreads, goose liver, or scraps of the breast of chicken or turkey are chopped into coarse bits, with truffles or mushrooms, and are then masked in a white sauce made by creaming a dessert-spoonful each of flour and butter over the fire ; thin with milk or cream, add a pinch of salt, a dash of cayenne, and, if liked, a spoonful of sherry wine. Passover Force-meat Balls. See Force-meats. Patties, Fried. — Prepare some good puff paste, and roll it out to the 237 Patties, Game PEACHES Pepper Pot thickness of about a quarter of an inch, stamp it with a pastry-cutter into rounds an inch and three-quar- ters in diameter, place a teaspoonful of any minced meat

Cook this with the app: pantry check, scaling, and the assistant.