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 disks are put together without the stuffing, but in the upper disk a circular cut must be made as large as a half dollar coin. The pàtè on cooking swells and leaves an empty space in the interior. Lifting with the point of a knife the little circle above, which has the form of a cover, the interior space can be made larger, filled with the stuffing and covered with the little cover. In this way it is enough to warm them before sending to the table. The puff-paste must always be glazed with the yolk of eggs.

If a large vol-au-vent is to be filled instead of little pate-shells, a ragout of chicken giblets and sweetbread, cut in large pieces, is better.

Cut in to thin slices some pork liver, sprinkle with flour and fry in good lard. It must be served with its sauce. Squeeze in a lemon while it is frying.

Take a piece of stewed lean veal, a little brain boiled or stewed, and a slice of ham. Chop and grind everything fine. Add a yolk of egg or a