Practical household cookery

Let the paste rest for ten minutes on the slab in a cool place, then give it two turns ; ten minutes after, two turns more ; and five minutes after this, another turn, making in all six turns. Then roll Then roll" it out to about a quarter of an inch thick. Take a one and three-quarter inch pastecutter, cut the paste with it into twenty-four rounds; gather the trimmings into a lump, and roll it out to the same thickness as the first; cut it also into twenty-four similar rounds, place these on a wet baking sheet, moisten the surface with a brush dipped in water, and put a small quantity of salpicon or forcemeat, previously made, on each ; then take up one of the firat cut rounds and reverse it on to the forcemeat, so as to cover it; repeat this till all the patties are covered, press the two pieces of paste lightly together with the top of a plain inch and a quarter cutter, brush them over with the yolk of two eggs well beaten, put them to bake in a brisk oven till they have reached a nice golden colour, and serve. 819. BOUCHÉES A L'ITALIENNE. Make two poands of puff paste in the manner described in the previous number, but 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 two-inch fluted circular tin cutter, and with it cut the paste into bouchée; but previously to cutting out each bouch^ the cutter should be first dipped in very hot water. As soon as the bouchées are cut out place them immediately in rows, two inches apart, on a baking sheet, previously wetted; then egg them carefully all over with a soft brush dipped in beaten eggs, and stamp them in the centre by making a slight incision through their surface with a plain inch and a half circular cutter, which must also be dipped in hot water each time it is used. The bouchées should then be quickly put in the oven and baked of a light colour; when done remove the covers or tops, pick out the inner crumb carefully with the point of a small knife, then fill up each bouchée with a salpicon à l'Italienne, previously made hot, replace the covers at the top, and serve dished up on a folded napkin* 820. BOUCHÉES A LA PALERME. Prepare the bouchées as in No. 819, and fill them up afterwards with a salpicon à la Palermo. 821. BOUCHÉES A LA ROYALE. Proceed with the bouchées as described in No. 819, then fill them up with a salpicon à la Royale previously made hot. Bouchées à la Financière, à la Toulouse, à la Chasseur, with oysters, lobsters, crabs, à la Monglas, and à la Valenciennes are all made in the same manner. 822. CROUSTADES A LA TOULOUSE. Make a paste with one pound of sifted flour, a pound ofbutter, the jolks of two beaten eggs, and a pinch of salt, and mix these with about half a pint of water to a softish paste. When quite smooth gather it up in a lump, and let it rest on the ice for an hour ; after which, roll it out to the sixteenth of an inch thick, and line eighteen small croustade moulds with it; fill these with flour and bake them ; when the paste is done, and has attained a nice straw-colour, take them out of the oven, turn the flour out, brush the inside of the croustades with a brush, and put them in the oven for two minutes longer to colour ; then fill them with a salpicon à la Toulouse, pour a little Velouté sauce over each, and place some puff-paste covers on each top, previously made with " seven turns " paste, rolled to n quarter of an inch thick, cut with a two-inch fluted cutter, and baked as before. Croustades, according to taste, can be varied with any salpicon. 823. COQUILLES A LA CHASSEUR. The natural shells of scallops, if kept clean, are not objectionable for this hors d'cDuvre, but the silver shells or coquilles, as they ai-e called, are to be preferred.