Put in a stew-pan a generous half pint of white sauce with a pint of
cooked veal, cut into dice, and a teaspoonful of lemon juice. Stir
until very hot. Fill the shells, and serve.


Lobster Patties.

One pint of lobster, cut into dice; half a pint of white sauce, a
speck of cayenne, one-eighth of a teaspoonful of mustard. Heat all
together. Fill the shells and serve.


Oyster Patties.

One pint of small oysters, half a pint of cream, a large tea-spoonful
of flour, salt, pepper. Let the cream come to a boil. Mix the flour
with a little cold milk, and stir into the boiling cream. Season with
salt and pepper. While the cream is cooking let the oysters come to a
boil in their own liquor. Skim carefully, and drain off all the
liquor. Add the oysters to the cream, and boil up once. Fill the patty
shells, and serve. The quantities given are enough for eighteen
shells.


Crust Patties.

Cut a loaf of stale bread in slices an inch thick. With the patty
cutter, press out as many pieces as you wish patties, and with a
smaller cutter, press half through each piece. Place this second
cutter as near the centre as possible when using. Put the pieces in