Epicurean Bouchée

Directions

1. Clean and peel mushrooms, cut in one-fourth-inch strips cross-wise, and saute in butter three minutes.
2. Clean and steam frogs’ legs until tender, then add crab-meat, butter, salt, paprika and wine.
3. Cover and let stand thirty minutes.
4. Put on range and cook five minutes.
5. Pour off one-half wine and add mushrooms.
6. Scald cream in double boiler; dilute cornstarch with cold water, add gradually to scalded cream, and cook ten minutes.
7. Stir constantly until mixture thickens and afterwards occasionally ; then add yolk of egg, slightly beaten.
8. Add to first mixture, reheat and season highly with salt and cayenne.
9. Fill bouchée cases (known more commonly as patties) with mixture or serve with puffpaste points.