PUFF-PASTE, PATTY CASES, ETC.
withdraw it, make an incision with a small knife all round the
bottom of the crown, inside the band, remove the crown or top, take
out the tampon, and the case will then be ready for garnishing.
1264. PUFF-PASTE PATTY-CASES.
MAKE one pound of puff-paste in the manner described in No. 1261,
and give it seven turns, wetting the last turn before folding it; then
roll the paste out so as to leave it scarcely a quarter of an inch thick,
and about three minutes afterwards, take a fluted circular tin-cutter
about two inches in diameter, and use this to stamp out as many
patties as may be required; previously to stamping out each patty,
the cutter should be first dipped in very hot water, as the heat thus
imparted to the cutter causes it to slip easily through the paste, and
produces the same effect as if it were cut with a sharp knife; in con-
sequence of there being little or no pressure on the edges, the paste
has thus a much better chance of rising while baking, especially in
the summer season. As soon as the patties are cut out, they should be
immediately placed in rows, on a baking-sheet previously wetted over,
about two inches apart from each other; then egg them over with a
soft brush dipped in beaten egg, being careful not to smear the edges,
and stamp them in the centre, making a slight incision through their
surface, with a plain circular tin-cutter about one inch and a half in
diameter (this cutter must also be dipped in hot water each time it is
used). The patties should then be quickly put into the oven and baked
of a light colour; when done, let the covers or tops be removed, pick
out the inner crumb carefully with the point of a small knife, and
then place the patties with their tops on a baking-sheet lined with
clean paper.
1265. CROUSTADE CASES.
Roll out half a pound of timbale paste (No. 1253) to the thickness
of a penny-piece, then take a circular tin-cutter, about four inches in
diameter, and stamp out a dozen flats; next, press one of these on
the end of a circular piece of wood, about six inches long by about
one and a quarter in diameter (or failing this, cut a carrot to that
shape); line a dariole-mould, previously slightly spread with butter,
with the paste so prepared: use the thumb to make the paste lie
evenly in it; should trim away the edges raise the sides a little, then
fill each croustade so finished with flour, mixed with a fourth part of
chopped suet, and bake them of a light colour; when done, empty
them, brush them out, and place them on a dish. The tops must be
stamped out with a small circular fluted cutter, from some puff-paste
rolled seven turns; put them on a baking-sheet previously wetted to
receive them, egg them over with a soft brush, place a much smaller
circular piece of paste on the top of each, egg these over, and then
bake them of a bright light colour; when done, trim them, and place
each on the top of one of the croustades after they are garnished.