Dresden Patties, or Croustades

Instructions

1. Pare the crust neatly from one or two French rolls, slice off the ends, and divide the remainder into as many patties as the size of the rolls will allow.
2. Hollow them in the centre, dip them into milk or thin cream, and lay them on a drainer over a dish.
3. Pour a spoonful or two more of milk over them at intervals, but not sufficient to cause them to break.
4. Brush them with egg, rasp the crust of the rolls over them, and fry and drain them well.
5. Fill them with a good mince, or with stewed mushrooms or oysters, and serve them very hot upon a napkin.
6. They may be filled for the second course with warm apricot marmalade, cherry-jam, or other good preserve.