No. 397 Petits Pâtés de Homard à la Pâtissière.
Proceed as above, using some of the salpicon as prepared for the rissoles de homard (No. 400).
No. 398 Petits Pâtés of Shrimps or Prawns à la Pâtissière.
As before, using the salpicon of shrimps as prepared for rissoles of shrimps or prawns (No. 401).
No. 399 Rissoles aux Huîtres.
Put half a tablespoonful of chopped onions into a stewpan, with half an ounce of butter, place it over the fire, fry the onions, but they must be kept white; then add half a teaspoonful of flour, and twelve of oyster liquor, (mix well) and eight tablespoonfuls of white sauce (No. 7), boil altogether ten minutes (or more till it becomes rather thickish), keeping it stirred the whole time, season with a little cayenne pepper, and salt, (it requires to be seasoned rather high,) then have ready blanched three dozen of oysters, cut each into four pieces, dry them on a cloth, and put them into the sauce, let them boil two minutes, add a few drops of essence of anchovies, and three yolks of eggs, stir again over the fire a minute to set the eggs, then put it out on a dish and set it to get cold; make half a pound of puff paste (No. 1132), roll it ten times, (or the trimmings of paste previously made will do,) roll it out as thin as a shilling, then cut it out with a round cutter the size of the top of a small teacup, lay a teaspoonful of the preparation of oyster on each piece, wet it round with the paste brush, turn one edge over on to the other and close it well, then egg and bread-crumb them, fry in very hot lard (enough for them to swim in), when done dish them on a napkin, garnish with fried parsley and serve very hot; it will take about five minutes to fry them.