"Mouthful in the style of Crecy." Small light pastries or vol-au-vents filled with a purée of carrots.

"Mouthful in the style of Dieppe." Small light pastries or vol-au-vents filled with a salpicon of prawns and mussels bound with a white wine sauce.

"Mouthful in the style of the financier." Small light pastries or vol-au-vents filled with cockscombs and cock's kidneys, mushrooms, truffles and olives, bound with sauce financière and sealed with a stuffed olive.

Small light pastries or vol-au-vents filled with vegetables cut into julienne strips and bound with béchamel sauce.

"Mouthful in the style of America." Small light pastries or vol-au-vents filled with a salpicon of lobster, crayfish or monkfish (US: angler fish) à l'américaine, sealed with a small slice of lobster.

"Mouthful in the style of Périgord." Small, square, light pastries or vol-au-vents filled with a salpicon of foie gras and truffles, bound with a demi-glace Madeira sauce.

There are various ways of preparing these dishes, which are named for the wife of Louis XV, Marie Leszcinska. 1) Either small light pastries or vol-au-vents filled with a savoury mixture, diced chicken, mushrooms and truffles poached in white wine, bound with sauce suprême. Alternatively, 2) small light pastries or vol-au-vents filled with a very white chicken purée.

Chocolate petit-fours

"Mouthful of seafood." Small light pastries or vol-au-vents filled with a mixture of sauteed mushrooms and shellfish bound with a white wine sauce.

Small light pastries or vol-au-vents filled with a purée of game with salmi sauce, sealed with a fluted mushroom cap.