The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

careful that the egg does not run down the sides, or it would prevent the patties from rising straight, put them in rather a hot oven and bake them about twenty minutes; dish them in pyramid on a napkin and serve; to be good they should be served directly they are taken from the oven; care should be taken not to put too much forcemeat in them, or it will upset them in baking. No. 396. _Petits Pâtés aux Huîtres à la Pâtissière._ Proceed as above, but instead of using forcemeat use some of the salpicon of oysters as prepared for the rissoles aux huîtres (No. 399). No. 397. _Petits Pâtés de Homard à la Pâtissière._ Proceed as above, using some of the salpicon as prepared for the rissoles de homard (No. 400). No. 398. _Petits Pâtés of Shrimps or Prawns à la Pâtissière._ As before, using the salpicon of shrimps as prepared for rissoles of shrimps or prawns (No. 401). No. 399. _Rissoles aux Huîtres._ Put half a tablespoonful of chopped onions into a stewpan, with half an ounce of butter, place it over the fire, fry the onions, but they must be kept white; then add half a teaspoonful of flour, and twelve of oyster liquor, (mix well) and eight tablespoonfuls of white sauce (No. 7), boil altogether ten minutes (or more till it becomes rather thickish), keeping it stirred the whole time, season with a little cayenne pepper, and salt, (it requires to be seasoned rather high,) then have ready blanched three dozen of oysters, cut each into four pieces, dry them on a cloth, and put them into the sauce, let them boil two minutes, add a few drops of essence of anchovies, and three yolks of eggs, stir again over the fire a minute to set the eggs, then put it out on a dish and set it to get cold; make half a pound of puff paste (No. 1132), roll it ten times, (or the trimmings of paste previously made will do,) roll it out as thin as a shilling, then cut it out