of this dish, where shells are not available, are casso-
lettes méringuées. For these take little paper or china
cases previously oiled and dried, and nearly fill them
with any delicate and rather moist mince available;
have ready some whites of egg beaten to a stiff froth
and seasoned with coralline pepper, minced parsley,
grated cheese, etc., to taste, and with a bag and plain
pipe cover each of these rockily with the egg-white
méringue and set it in the oven till the méringue is
crisp and of a pretty fawn colour. Needless to say,
these admit of many variations. For instance, if
you use a chicken mince, lay a bearded and seasoned
oyster on the top of each case before covering with
the méringue as before; with minced game a piece
of foie gras or a small truffle may be used; or the
case may have a layer of thick mushroom purée, the
mince on this, and lastly the méringue.
Turnovers, again, or patties, are very easily made if
any scraps of pastry are available. Roll the paste
out fairly thin and cut it into squares, place a thin
slice of bacon on each square, and a spoonful of
any mince on this, then fold the paste over diagonally,
pinching the moistened edges of the paste well
together, and bake. These can be eaten hot or cold,
and are a very popular dish for shooting lunches, by
the way. Some cooks mix a little cooked potato and
onion with the mince and then call these Cornish
pasties, though they are not, these properly re-
quiring raw meats. Tiny patties of puff paste can
also be used as cases for any rich savoury mince.
Paupiettes are another pretty form of rechauffé.
For these cut rather thin slices of any kind of meat,