Patties Dauphine

Roll out one and one-half pounds of brioche paste four times, then with a round
tin cutter two inches in diameter, cut out of this twenty round flats; put in the center
of each one of half of the rounds, a small ball of croquette preparation, then put the
other rounds on top and moisten and pinch the edges together; cut them again with
the same tin cutter to make them round. Spread a floured cloth on a baking-sheet,
arrange the patties on it a short distance from each other, cover with a floured cloth
and keep them in a warm temperature for thirty-five minutes; then put them a few at
a time into boiling fat and fry till nicely browned. When cooked, drain the patties
on a cloth, pile them on a folded napkin on a dish, and serve.