Patty Shells
From Foods, their selection and preparation, 1935
Small rounds may be cut and baked for tops if desired.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 305. The excerpt below is the record exactly as published.
patty shells, fruit dumplings, cheese straws, and as the basis for many French pastries. Its greatest use is for making patty shells and French pastries. For the latter, consult a reliable cookbook for cream horns, Napoleons, and various types of tarts and tartlets. Patty Shells. Cases or shells for serving various creamed chicken or meat dishes and for dessert fruits are made from puff paste, as well as from plain pastry. To prepare these, roll chilled puff paste to one-fourth inch thick. Cut out rounds of any desired size for individual servings, usually about three inches in diameter. If desired, a fluted cutter may be used. Cut a hole about two inches in diameter from the center of half of the rounds. Using a spatula, place the solid rounds on a baking sheet covered with brown paper. With a pastry brush, dampen the edges of the rounds with cold water. Top each solid round with one of the rings of paste. Press down very lightly with the spatula. If desired, the tops may be brushed gently with egg yolk, diluted with a table¬ spoon of cold wate
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.