OYSTER PATTIES

From 1922:

Roll out puff paste a quarter of an inch thick, cut it into squares with a knife, sheet 8 or 10 patty tins, put upon each a piece of bread the size of a walnut. Roll out another layer of the paste of the same thickness, cut as above, wet the edge of the bottom paste, and put on the top. Pare them round the pan and notch them about a dozen times with the edge of the knife, rub them lightly with yolk of egg, and bake them in a hot oven for about a quarter of an hour. When done, take a thin slice off the top, then, with a small knife or spoon, take out the bread and the inside paste, leaving the whole outside quite entire; then parboil two dozen large oysters, strain them from their liquor, wash, beard, and cut them into fours. Put them into a stewpan, with an ounce of butter rolled in flour. Half a gill of good cream, a little grated lemon peel, the oyster liquor, free from sediment (reduced by boiling to one-half), some cayenne pepper, salt, and a teaspoonful of lemon juice. Stir it over a fire five minutes and fill the patties.