Patties Of Puff Paste Recipe

Roll out some puff paste an inch thick, cut with a patty-cutter as many

rounds as are needed, then with a smaller cutter stamp each round about

half an inch deep. Bake in a quick oven; when done lift the centers out

carefully with a knife, remove a little of the inside. When wanted heat

the patty shells and fill with spaghettina in tomato sauce, mushrooms or

vegetables in a cream or savory sauce, or the filling as given for

spinach border mould. A few truffles cut fine are a nice addition to

tomato sauce. Lay the little tops on and serve.

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