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Vol Au Vent Of Chicken

Make rich puff paste and stand on ice all night. The r t morning roll out a third of an inch thick. Cut out as many cakes as are required, with a tin circular cutter, Take a second cutter an inch smaller, press into the tops of the little patties, allowing it to sink half way through the crusts; brush the tops with beaten egg. Put on ice and let stand until very cold, then put in a hot oven and bake. When done remove the pieces marked out with a sharp pen knife. Scrape out the center, and fill with nicely cooked chicken, seasoned as you would for chicken salad. Set away until ready to serve.