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Patties, Preparation Of

Patties may either be baked in patty-pans or without them. They are usually made with puff-paste, and filled with savoury ingredients of various kinds. They should be baked in a brisk oven. If made in patty-pans, lightly grease the pans. Make the pastry according to the directions given for puff-paste, and roll it out to the thickness of a quarter of an inch. Line the moulds with this, fill them with flour, or place a crust of bread in the middle of them, put on the cover, trim the pastry even with the moulds, moisten the edges, press them together, and mark them with the prongs of a fork, or with scissors. Bake in a moderate oven. When done enough, raise the covers, take out the crusts, and return the patties to the oven for a minute or two to dry. Before serving, put the proper meat into the place where the bread has been. When made without moulds, roll out the paste as before, and cut it into an equal number of rounds, an inch and three-quarters in diameter. Place half of these on a buttered baking-tin, moisten the edges, place a tea-spoonful of the proper forcemeat in the centre of each, and cover it with another of the rounds, press the edges securely, brush them over with beaten egg, and bake in a brisk oven. Patties, whether served hot or cold, should be arranged on a folded napkin. Time to bake twelve to fifteen minutes. PATTY-PANS. (See illustration accompanying the article on ALMOND PUFFS.)