Puff Paste, 233
“ “ Carême’s Receipt for, 234
To make the Pies, 236
Pie Paste of Lard and Butter, 236
A Common Paste, 236
An Apple-pie, 236
“ “ (Plain), 237
Fruit and Berry Pies, or Tarts, 237
Pie, Lemon (No. 1), 237
“ “ (No. 2), 238
“ Orange, 238
Pie, Pumpkin (No. 1), 238
“ “ (No. 2), 239
“ Mince (No. 1), 239
“ “ (No. 2), 239
“ Potato, 240
“ Pine-apple, 240
“ Chess, 240
Small Vols-au-vent, or Patty-cases, 241
Oysters for Vols-au-vent, Scallop-shells, or served on Buttered
Toast for Breakfast (No. 1), 241
Oysters for Vols-au-vent, Scallop-shells, or served
on Buttered Toast for Breakfast (No. 2), 242
Vols-au-vent of Oysters (No. 3), 242
“ of Sweet-breads, 242
“ of Chickens, Veal, Game, Shrimps, Salmon, Mushrooms, etc., 243
Vols-au-vent, with Strawberries, Raspberries, etc., 243
“ with Strawberries, etc., 243
Lemon Paste, 244
Mince-meat Patties, 244
Cream Rissoles (Rissoles à la Crème), 244