Bouillans

Another way to disguise leftovers, Bouillans would make great finger food at your next get-together and are made thus: Take the Breasts of roasted Pullets or Capons, with a little Marrow, about the thickness of an Egg, some Calves-udder parboil’d, as much Bacon and a few fine Herbs, and put the whole Mixture will minc’d and season’d upon a Plate: Make some fine Paste and roll out two pieces, as thin as Paper: wet one of them lightly with a litter Water, and lay your farced Meat upon it in small heaps, at a convenient distance one from another: Cover them with the other piece of rolled Paste, and with the tips of your Fingers, close up every Parcel between the two Pastes; then with an Instrument proper for that purpose, cut them off one by one, and set the uppermost underneath; dressing them neatly, as if they were so many little Pies. Thus they are to be bak’d, and may be used for Out-works or to garnish Side-dishes; but they must be serv’d up hot to Table.

The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 70.