Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Patty shells are made of very rich and light pastry, puff paste, in rounds, with a cavity in the center. They are baked crisp. They may be filled with creamed oysters, chicken and sweetbreads, sweetbreads and peas, chicken and mushrooms. They are served as a course for dinner or luncheon. The meat is cooked and cut in small pieces and heated in a thick, highly seasoned White or Cream Sauce. Heat patty shells in oven; fill with hot mixture and serve. Rounds or squares of stale bread, cut very thick may be used in place of the patty shells. Scoop out the centers, or use small scooped out biscuits. Brush with melted butter and brown in the oven or fry in deep hot fat.