the fire, stir in the
yolks of four eggs, put it in a dish to cool, and then cover with a
rich pastry, and bake it.

* * * * *

VOL AU VENT.

This requires the greatest lightness in the pastry, as all depends
upon its rising when baked; it should be rolled out about an inch and
a half in thickness, cut it with a fluted tin of the size of the dish
in which it is to be served. Also cut a smaller piece, which must be
rolled out considerably thinner than an inch, to serve as a lid for
the other part; bake both pieces, and when done, scoop out the
crumb of the largest, and fill it with a white fricassee of chicken,
sweetbread, or whatever may be selected; the sauce should be well
thickened, or it would soften, and run through the crust.

* * * * *

A VOL-AU-VENT OF FRUIT.

It is now the fashion to fill _vol-au-vents_ with fruits richly stewed
with sugar until the syrup is almost a jelly; it forms a very pretty
entremet.

* * * * *

PETITS VOL-AU-VENTS.

These are made in the same way, but cut in small rounds, the crumb
of the larger is scooped out, and the hollow filled with any of the
varieties of patty preparations or preserved fruits.

* * * * *

MINCE PIES.

Grease and line tin patty-pans with a fine puff paste rolled out thin;
fill them with mince-meat, cover them with another piece of paste,
moisten the edges, close them carefully, cut them evenly round, and
bake them about half an hour in a well-heated oven.

* * * * *

PATTY MEATS

May be prepared from any dressed materials, such as cold dressed veal,
beef and mutton, poultry, sweetbreads, and fish; the chief art is to
mince them properly, and give them the appropriate flavor and sauce;
for veal, sweetbreads, and poultry, which may be used together or
separately, the usual seasonings are mace, nutmeg, white pepper, salt,
mushrooms minced, or in powder, lemon-peel, and sometimes the juice also;
the mince is warmed in a small quantity of white sauce, not too thin,
and the patty crusts, when ready baked, are filled with it.

For beef and mutton the seasonings are salt, pepper, allspice, a few
sweet herbs powdered, with the addition, if approved, of a little
ketchup; the mince must be warmed in strong well-thickened beef gravy.

If the mince is of fish, season with anchovy sauce, nutmeg,
lemon-p