Crawfish, Crab, Oyster Crab, Shrimp or Lobster Patties

(Bouchees d'Ecrevisses, de Crabes, de Huitres, de Crevettes ou de Homard).

Make a dozen small puff paste patties the same as for No.934. Cut a salpicon of cooked crawfish tails; put it into a bowl and mix in half as many cooked mushrooms, both being cut into three-sixteenths of an inch squares. Set on the fire to reduce a few spoonfuls of veloute (No.415), incorporating slowly into it the mushroom liquor, and a few spoonfuls of the broth the crawfish tails were cooked in, finishing with a piece of lobster butter (No.580), thicken the salpicon with this sauce, and use it to fill the patties; cover them with their own lids, and dress on folded napkins. By following this method cooked and firm fish meat can be used for filling bouchees, besides crabs, oyster crabs, lobsters, or shrimps, etc.