suitable for patties, vol-au-vent, &c., is made as above, but with 6 ozs.
butter to 8 ozs. flour. For patties leave the paste at last rolling out
1/2 inch thick. Stamp out into rounds with lid or biscuit-cutter, about
2-1/2" or 3" diameter, and with a smaller cutter mark about half-way through
the paste. Brush with egg and put on oven-plate. See that the oven is
specially hot, and yet regulated so that the pastry will not scorch before
thoroughly risen, as the oven door must not be opened for fifteen to twenty
minutes after putting in. They should rise to three or four times the
thickness of the paste. Allow to bake some time longer, remove from oven,
and with a sharp-pointed knife remove the centre lid. Fill in with the
mushrooms, tomatoes, &c., replace top, and make very hot again before using.