266 | Small Hot Patties à l’Anglaise.
—Line with fine pâte-à-foncer (No. 1078) six small, hot patty-molds, fluted, and provided with hinges. Pinch the tops and fill them with common flour. Bake in a moderate oven for fifteen minutes; empty them, and leave them to dry at the oven door for five minutes. Fill them with a pint of hot salpicon royal (No. 255), place a slice of truffle on the top of each instead of a cover, and serve on a hot dish with a folded napkin.