Make one pound of puff paste (No. 1132), roll it into a sheet a quarter
of an inch in thickness, then cut twenty pieces of the size of a
five-shilling piece with a plain round cutter; mix the remains of the
paste together, and roll them out to the thickness of the eighth of an
inch, and cut twenty more pieces from it with the same cutter, sprinkle
a baking sheet with water and lay them on it a little distance apart,
wash them over with a little water with a paste brush, then have ready
prepared in a basin half a pound of forcemeat of veal, fowl, or game
(Nos. 120, 122, 123), with which mix half an ounce of beef marrow
chopped very fine, one eschalot, a little parsley also chopped fine, and
the yolk of an egg; mix well together with a wooden spoon, then put a
little lump of the forcemeat half the size of a walnut on each piece of
paste on the baking sheet, cover them over with the twenty pieces of
paste you first cut, and close them well at the edges by pressing them
down with the top part of a smaller cutter, egg the tops over, but be
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.