Shrimp Patties or Bouchees

Remove the shells from three or four pints of fresh shrimps; bone and chop
finely three anchovies, mix them with the shrimps, and season to taste with pounded
mace and cloves. Moisten the mixture with about one and one-half wineglassfuls of
white wine. Prepare some puff paste, roll it to about one-half inch in thickness, cut
the paste into rounds with a two-inch tin cutter, then with a one-inch cutter cut half
way through the middle of each round of paste. Brush the rounds over with a pastebrush
dipped in the beaten yolk of an egg, and bake them in a quick oven. Heat the
shrimp mixture in a saucepan over the fire, and when the patties are cooked lift off
the piece marked with the cutter, scoop out the soft inside, fill them with the mixture,
cover with the small rounds of paste, arrange them on a hot dish over which has been
spread a folded napkin, garnished with fried parsley, and serve.