Oyster Pates No 2 Recipe

Spread some puff-paste about half an inch thick. Cut out six pieces with

a small tea-cup. Rub a baking sheet over with a brush dipped in water,

and put the pates on it at a little distance from each other. Glaze them

thoroughly with the yolk and white of egg mixed up; open a hole at the

top of each with a small knife; cut six tops of the size of a

crown-piece, and place them lightly on the pates. Let them be baked, and

when done remove the tops, and place the crust on paper till ready to

serve up; then fill them with oysters (as described in the preceding

recipe) put the tops over them, and dish them upon a folded napkin.

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