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Petits Pates--Small Patties

A delicate sort of small patties have the crust made by frying the coating of batter that will adhere to a solid copper shape that is dipped into it, by immersion in hot lard. The shell can be shaken off when done and the copper wiped and dipped in the batter again for another. The batter will not adhere if the copper shape is made too hot. The German pancake batter or that made for waffles will answer; the best for the purpose is the French frying batter made with oil and wine. Fill the shells with chicken or partridge or other minced meat.

The copper shape will hardly be found ready made. Get a copper bolt made into the outward shape and size of a very small fluted tumbler but solid, and a handle a foot or two in length fastened in the top to dip it by.