MUTTON PATTIES, A LA WINDSOR.
stove-fire for five minutes; then, throw them into a sautapan, full two
inches deep, previously slightly spread with butter; cover them down
evenly with a circular piece of buttered paper, and allow them to
become perfectly cold. The preparations must then be turned out of
the sautapan on the table, upon a sheet of paper; and the croustades
or timbales should be stamped out of this with a plain circular tin-
cutter about an inch and a half in diameter, and placed on a dish;
they must next be fried in very fine fresh-made bread-crumbs, after-
wards dipped in beaten egg, and then bread-crumbed over again;
smooth the bread-crumbs on the timbales by rolling and patting them,
place them in neat order on a dish, and with a plain circular cutter,
an inch in diameter, stamp out the surface of each, exactly in the
centre, making only a slight incision. When about to send the tim-
bales to table, place them carefully in neat order on the wire lining or
a deep frying-pan (half filled with clean hog's-lard made quite hot),
immerse them in the fat, and fry them of a bright yellow colour;
when done, drain them on a cloth, and empty them carefully with a
fork.
Note.—Croustades or small timbales may also be made of vermicelli.
prepared in the same way as nouilles. Rice may also be used for the
same purpose.
1267. PATTIES, A LA MAZARIN.
Give seven turns to half a pound of puff-paste, roll it out to the
thickness of a penny-piece, and stamp out two dozen tops with a plain
circular tin-cutter, about one inch and a half in diameter; then,
gather up the trimmings, knead them together, roll them out, and
stamp two dozen more; place these on a baking-sheet, about an inch
and a half apart from each other, and wet them over with a soft
brush; garnish the centre of each with a little force-meat of any kind,
place the tops on them, and use the upper part of a smaller cutter to
press them down so as to fasten the two parts together; they must
then be egged over and baked in a rather brisk oven; when done,
dish them up on a napkin, and serve.
1268. MUTTON PATTIES, A LA WINDSOR.
TRIM the lean parts of a loin of mutton, free from fat and sinew;
cut this up into small scallops, mix these with some fine-herbs, con-
sisting of chopped mushrooms, parsley, and shallot; season with
pepper and salt, and add a ragout-spoonful of reduced espagnole
sauce: use this preparation to fill some croustades lined with short
paste, cover them with some of the same kind of paste, and bake
them of a light colour. When done, remove the tops from the pat-
ties, pour a little thin Espagnole, or Italian sauce in each, cover them
with puff-paste tops (made similar to croustade tops), and serve.
Note.—Croustades and patties are garnished with scallops or ragouts
of chicken, game, all kinds of fillets of fish, the tails of crayfish, prawns,
and shrimps; with oysters in scallop, small dice, and also with lob-
ster cut up in small dice. They may be sauced either with Suprême,
Béchamel, or Allemande, Lobster, Oyster, or Crayfish sauces.