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Petites Pâtés Chauds de

- Crevettes. (Prawn Patties, Hot.) Ingredients.

One gill of Hollandaise Sauce.

Half an ounce of Butter.

One dozen Prawns.

Spawn. Quarter of a pound of Short Crust.

Line some dariole moulds with the crust, fill them with rice and bake. Shell the prawns, cut the tails in neat pieces. Pound the butter with the shells and a little spawn (if possible), and rub through a hair sieve. Heat the Hollandaise sauce, stir in the butter and the prawns. Fill the cases, and serve on a folded napkin.