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Patties Dauphine

Roll out one and one-half pounds of brioche paste four times, then with a round tin cutter two inches in diameter, cut out of this twenty round flats; put in the center of each one of half of the rounds, a small ball of croquette preparation, then put the other rounds on top and moisten and pinch the edges together; cut them again with the same tin cutter to make them round. Spread a floured cloth on a baking-sheet, arrange the patties on it a shoVrt distance from each other, cover with a floured cloth and keep them in a warm temperature for thirty-five minutes; then put them a few at a time into boiling fat and fry till nicely browned. When cooked, drain the patties on a cloth, pile them on a folded napkin on a dish, and serve.