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Croustades, or Dresden Patties

These are patties made very much of the same shape as vol-au-vents, bread being used instead of puff paste. They are best made as follows. Cut thick slices from a French roll, scoop a hollow in the centre, and fry them in hot fat till they are lightly browned. Drain, and dry them in the oven for a few minutes. They should then be filled with very nicely-seasoned mince, moistened with a little stiff white sauce. The crust of the roll may be removed or not before frying. Time to fry, ten minutes. Probable cost, rolls, 1d. each. Sufficient, allow one croustade for each person.