Bouchees, Queen Style

Roll some good puff paste into a quarter of an inch in thickness, and let it
remain in a cold place for ten minutes, then cut six rounds out of the paste with a
three-inch cutter, fluted ; lay these on a buttered tin baking-dish, slightly separated
from each other, and brush them over with beaten egg ; make a mark on the surface
of each with a paste cutter two inches in diameter, being careful to dip the cutter
each time in hot water, so that the marked line may remain perfect ; then place in
a brisk oven for twenty minutes ; lift the centers with a knife, remove the crumb and
fill with a white salpicon, made of truffles, mushrooms and finely shredded chicken
and tongue cut up into small dice. Set the centers on again as covers, and serve on
a hot dish with a folded napkin on it.