Fontange Patties

Stir up with four ounces of flour the yolks of three or four eggs, a little salt, and
a teacupful of olive oil ; mix with this one and one-half teacupfuls of beer and warm
water mixed in equal quantities ; put a cloth over the basin, and keep it in a warm
place for two hours, then pour the batter into a stewpan. Warm in boiling fat, an
iron mould made for this purpose, of the shape of a little timbale ; when hot, dip it
nearly, but not quite to the rim, in the batter, take it out again immediately, plunge
it into the boiling fat and leave it till the batter is cooked ; then remove it from the
mould and proceed as before until all the batter is cooked. Prepare a salpicon of
poultry meat, pickled tongues, brains and mushrooms, thicken it with a little sauce,
fill the batter shells with it, arrange them on a folded napkin on a dish, and serve.