Puff Paste Patties of Veal Godiveau with Chives, Cracovian, Mazarin or St. Hubert

Small patties are frequently served as a hot hors-d'oeuvre; they should be cooked only while the oysters are being eaten, so to have them ready to send to the table after the soup.

Small Patties of Veal Godiveau.—Roll out thin some fragments of puff paste; remove from it round pieces two and a half inches in diameter, turn them over on to a baking sheet slightly wetted with water, using a brush for the purpose, and lay in the center of each a veal godiveau (No.85) ball, one inch and a quarter in diameter. Moisten the paste around the godiveau with a brush slightly wetted with water, and place on top another puff paste round, three-sixteenths of an inch in thickness; turn them over, and fasten the two edges together. Mark some lines on the top of the paste with the back of the pastry cutter an inch and a half in diameter, egg the surfaces twice, and cook them in a brisk oven for fifteen minutes.

Small Patties of Godiveau with Chives.—Fill the patties with some veal godiveau (No.85), to which has been mixed some chopped chives and parsley.

Small Patties of Godiveau Cracovian are made with pike godiveau (No.83), and cooked fine herbs, and garnished and finished like patties of godiveau of veal.

Small Patties Mazarin.—Take chicken godiveau (No.82) and mix with it truffles, tongue and mushrooms cut in eighth of an inch squares, also some raw fine herbs; finish the same as for the veal godiveau (No.85).

Small Patties a la St. Hubert, are to be made with game godiveau (No.84), mixing in with it truffles, mushrooms, tongue cut in squares and some glaze (No.402), and finishing exactly the same as the veal godiveau (No.85).