This is the French name for small fried pastry of various forms, filled with meat or fish previously cooked; they may be made with brioche, or with light puff-paste, either of which must be rolled extremely thin. Cut it with a small round cutter fluted or plain; put
In frying them, adopt the same plan as for the croquettes, raising the pan as soon as the paste is lightly coloured. Serve all these fried dishes well drained, and on a napkin.
* If our space will permit, more minute directions for these, and other small dishes of the kind, shall be given in the chapter of foreign cookery.