Line a pudding dish with pastry, put round it a rim of puff paste, turn in the pudding, and bake it about half an hour.
Line patty pans with puff paste, and fill with frangipané and bake.
Half a pound of puff paste, apricot or any kind of preserve that may be preferred, hot lard.
Cover with puff paste and bake the pie for an hour and a half.
Line deep plates with nice paste, making a rim of puff paste.
Roll some puff paste with six turns, and about one-quarter inch thick.
Add four hard-boiled yolks of eggs, and pour gravy all over, cover with puff paste, and bake for one hour and a quarter.
The puff paste points and patty shells may be made of the same paste.
Cover with a layer of puff paste, sealing it down carefully on the sides to the border, so as to lose none of the juices.
As this is the great beauty of puff paste, it is as well to try this method.