Cassell's dictionary of cookery

some extremely light puff paste ; Roll it out very evenly, or it will not rise properly. Roll it out about a quarter of an inch thick ; stamp it to the size and shape of the bottom of the dish in which you intend to send it to table ; i-oll the paste again, and stamp another shape, four times as thick as the first ; place it on the top of the other, fastening it at the edges with yolk of egg. Make a slight incision nearly through the pastry all round the top about an inch from the edge. Bake it in a brisk oven (this is important) until lightly browned, at once take out the paste inside the centre, remove the soft crumb from the middle, but be careful not to break the edges. Keep it in a warm place, and, when wanted, fill it with croquettes (.sw Croquettes, au Financiere). Time to bake, twenty minutes. Probable cost, depends upon the size. A vol-au-vent should never be made large. Croustad.es. — These are patties made very much of the same shape as vol-au-vents, bread being used instead of puff paste. They are best made as follows : Cut thick slices from a loll, scoop a hollow in the centre, and fry them in hot fat till they are lightly browned. Drain, and dry them in the oven for a few minutes. They should then be filled with very nicely seasoned mince, and some good sauce sent "to table with them. The crust of the roll may be removed or not before frying. Time to fry, ten minutes. Probable cost, rolls. Id. each. Sufficient, allow one croustade for each porson. Croustades, or Dresden Patties (another way). — Croustades are very nice cut from a French roll, as above, then dipped in a little milk, and drained, brushed over with egg, dipped in bread-crumbs, and fried. They may be filled either with sweets or a savoury mince. Care must be taken not to break them. Time to fry, a few minutes. Croquette-aux-Champignons.— Cut the crust from a stale loaf rather more than an inch in thickness, toast and butter it. Put a piece of butter the size of a large egg into a saucepan; let it melt, then put into it three dozen button mushrooms, first cutting off the ends of the stalks, and paring them neatly. Strew over them a little pepper and salt, and add the juice of half a lemon. Stew them gently for twenty-five minutes, shaking the pan frequently. Grate a quarter of a nutmeg over them, and add a tea-spoonful of flour mixed with a cupful of milk. Let them simmer five minutes longer, pour them over the toast, and serve hot. A little good stock may be used instead of the milk if preferred. Sufficient for five or six persons. Probable cost, mushrooms, 6d. to 2s. per pint. Croutons. — Cut some slices of the crumb of bread half an inch in thickness, into any shape, round, oval, or square, that may be preferred, and fry them in hot butter or lard till they are lightly browned. Drain them from the fat and they are ready to serve. They are used for garnish. Time to fry, five minutes. Croutons (a I'Artois). — Fry some croutons {sec the preceding recipe). Pour over them a puree of young peas (sec Peas, Puree of), thinned with a little stock, and seasoned with salt and pepper. Serve as hot as possible. Time, five minutes to fry the croutons. Sufficient, a quart of puree for four or five persons. Probable cost of peas, when in fuU season, 6d. per peck.