16 Oysters In Puff Paste

Roll out some puff paste and cut it into round pieces. Chop some

oysters, mix them with the same amount of chopped hard boiled egg, a

little chopped parsley and a little grated lemon peel, season with salt

and pepper and a little pounded mace; moisten the mixture with a little

cream and some of the oyster liquor; put a spoonful on each round of

paste; fold over, moisten the edges and press them together. Brush over

with the yolk of one egg and fry for fifteen minutes.