Oyster Bouchees

Blanch two dozen oysters and turn ten mushrooms, cut both into small pieces,
put them into a saucepan with some white sauce and stir over the fire till hot. Prepare
some puff paste, giving it six turns, roll it out to about one-fourth inch in thickness,
and with a fluted tin cutter, about two inches in diameter, cut eighteen rounds
out of the paste. Arrange the pieces of paste on a baking sheet, let them rest on ice
for ten minutes, then brush over with beaten egg, and with a plain tin cutter one and
one-fourth inches in diameter cut through the center of each bouchee to about onethird
of the thickness of the paste. Bake the bouchees in a quick oven, and when
cooked lift off the inner circle of the paste and hollow them out inside. Fill the
bouchees with the salpicon of oysters and mushrooms and replace the covers. Place
a folded napkin or an ornamental dish-paper on a hot dish, arrange the bouchees on
it, garnish with fried parsley and serve.