Petit Patties for Garnishing of Dishes

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Make a short Crust, roll it thick, make them about as big as the Bowl of a Spoon, and about an Inch deep; take a Piece of Veal, as big as your Fish, as much Bacon and Beef-suet, shread them all very fine, season them with Pepper, Salt, and a little Sweet Herbs; put them into a little Stew-pan, keep turning them about, with a few Mushrooms chopped small, for eight or ten Minutes; then fill your Petit Patties, and cover them with some Crust. Colour them with the Yolk of an Egg, and bake them. Sometimes fill them with Oysters for Fish, or the Melts of the Fish, pounded and seasoned with Pepper and Salt. Fill them with Lobsters, or what you fancy. They make a fine Garnishing, and give a Dish a fine Look: If for a Calve’s Head, the Brains seasoned is most proper, and some with Oysters.