2391—Bouchée or Small-patty Crusts

Bouchées are really small Vol-au-vents. Roll out the paste, making it a good one-third inch thick. Cut this layer with a grooved round cutter three inches in diameter; set the roundels of stamped-out paste on a moistened tray; gild, and make a circular incision in each of them, one-half inch from their edges, either with the point of a small knife or with an even, round cutter dipped in hot water.

Bake in a hot oven, and clear the insides of the bouchées of their crumb on taking them out of the oven. “Mignonnes Bouchées,” which are used as a garnish, are stamped out with a round cutter two inches in diameter, and are slightly thicker than ordinary bouchées.