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Bouchees of Beef Palates

Chop up two cold cooked beef palates into very small pieces and put them into a saucepan with one-third of their bulk of chopped cooked mushrooms; pour a few tablespoonfuls of very good bechamel sauce into another saucepan, reduce it, stirring continually, and adding gradually one-half teacupful of melted glaze. Add it to the salpicon of palates and mushrooms, and put the saucepan containing them into the bain-marie to keep hot. Have ready some bouchees cases, made of puff paste, remove the top, put in some of the mixture, cover them over, arrange on a napkin spread on a dish and serve. Bouchees, Queen Style Roll some good puff paste into a quarter of an inch in thickness, and let it remain in a cold place for ten minutes, then cut six rounds out of the paste with a three-inch cutter, fluted; lay these on a buttered tin baking-dish, slightly separated from each other, and brush them over with beaten egg; make a mark on the surface of each with a paste cutter two inches in diameter, being careful to dip the cutter each time in hot water, so that the marked line may remain perfect; then place in a brisk oven for twenty minutes; lift the centers with a knife, remove the crumb and fill with a white salpicon, made of truffles, mushrooms and finely shredded chicken and tongue cut up into small dice. Set the centers on again as covers, and serve on a hot dish with a folded napkin on it.