Patties a l'Andalouse

Prepare puff paste bouchees as already explained in the Elementary Methods (No.11). Cook them only shortly before they are needed, so as not to be obliged to heat them over again, and when done, remove the covers and empty out the insides, fill these with a salpicon of cooked, smoked ham, artichoke bottoms, chicken quenelles, and mushrooms, all cut into three-sixteenths of an inch squares, and mingled with Marsala wine sauce (No.492). Dress them pyramidically on a napkin and serve.