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Patties Financiere

Butter twelve fluted deep patty pans, line them with short paste, then with paper, fill them with flour and bake in a moderate oven. When done remove the paper and flour, coat them inside with a thin layer of forcemeat, and set them at the entrance of the oven to keep warm. Roll out some puff paste and cut twelve rounds out of it the same size as the inside of the patty; brush over with beaten egg, mark lines across the top with a sharp pointed knife, and bake till lightly browned; prepare a mixture of little scallops of fat livers and truffles, some cocks' combs and small quenelles; put it in a saucepan with a little reduced brown sauce and warm thoroughly, but do not let it boil. Fill the patties with the mixture, previously turning them out of the pan; put on the covers of puff paste, arrange them on a folded napkin, garnish with parsley, and serve hot or cold.