Patties Financiere

Butter twelve fluted deep patty pans, line them with short paste, then with
paper, fill them with flour and bake in a moderate oven. When done remove the
paper and flour, coat them inside with a thin layer of forcemeat, and set them at the
entrance of the oven to keep warm. Roll out some puff paste and cut twelve rounds
out of it the same size as the inside of the patty ; brush over with beaten egg, mark
lines across the top with a sharp pointed knife, and bake till lightly browned ; prepare
a mixture of little scallops of fat livers and truffles, some cocks’ combs and
small quer>elles ; put it in a saucepan with a little reduced brown sauce and warm
thoroughly, but do not let it boil. Fill the patties with the mixture, previously turning
them out of the pan ; put on the covers of puff paste, arrange them on a folded
napkin, garnish with parsley, and serve hot or cold.