To Prepare Bouchees

Roll out on a floured table some six turned puff paste (No. 146), keeping it one quarter of an inch in thickness; let this paste rest, and then cut from it a dozen round pieces, using a channeled pastry cutter, from two, to two and a quarter inches in diameter (Fig. 16). Turn these over on to a wet baking sheet, leaving them a short distance apart, and egg over the surfaces with a brush. Trace on them quickly a ring using a smooth, well heated pastry cutter (Fig. 17), so that the incision is clear, and with a small knife trace three lines in the inside of this ring (Fig. 18); put the baking sheet into an oven, not excessively hot, and cook the bounchees for eighteen to twenty minutes; detach them from the baking-sheet, slipping a knife underneath each one, open at once to empty them, save the covers, and keep warm until needed.