No. 386 Petites Bouchées à la Moëlle de Bœuf.
Are made in the same manner as the petits vol-au-vents, but the paste must not be more than a quarter of an inch in thickness, and the bouchées must be cut with a fluted cutter not larger than half-a-crown piece, bake them in a warmer oven than the vol-au-vents, prepare the beef marrow, fill and serve the same as No. 381.