Roll out some puff paste an inch thick, cut with a patty-cutter as many
rounds as are needed, then with a smaller cutter stamp each round about
half an inch deep. Bake in a quick oven; when done lift the centers out
carefully with a knife, remove a little of the inside. When wanted heat
the patty shells and fill with spaghettina in tomato sauce, mushrooms or
vegetables in a cream or savory sauce, or the filling as given for
spinach border mould. A few truffles cut fine are a nice addition to
tomato sauce. Lay the little tops on and serve.
SAVORY RICE (a Mexican Dish).
Wash half a cup of rice, drain from the water. Put a heaping
tablespoonful of butter in a spider, when hot add a small leek or white
onion and the rice, fry until the rice is a golden brown--do not let it
get too dark. Have ready a vegetable stock, nearly fill the spider and
cook twenty minutes until the rice is perfectly dry. Every grain should
stand alone. Turn out on a platter and serve with tomato sauce.