"A cupcake, cupcake does a sausage roll make in a Florette hors-d'oeuvres made with fine Herbs."

Making of the Fine Crust (Pastry 'Petalled' Cup):

2 1/4 c. all-purpose flour

1 1/2 tsp. salt

1/2 c. butter cut into 0.5" cubes

1 large egg

1/3 c. ice water

1 tblsp. white vinegar

1 tsp baking powder or soda

Instructions: Sift the flour into bowl (with leaven), salt and cut cold butter into mix until done, then add liquids (egg, ice water and white vinegar), then knead from the mixer into a ball several times on occasion at room temperature then stand a short while under cheesecloth. Take a pasta maker attachment and run until thickness comes to 1/8", cut into long strips, a 1 3/4" high, and with glass into rounds for the base, proceeding to take a larded pan and/or with parchment paper lining and make into molded concentric florettes into rounds several times as likened to a cinnamon roll leaving a gap between the layers with the base fused with the first concentric round firmly attached. Apply slight pressure not to flatten the florette but to adjoin firmly the rest of the petaled rounds to base with a glue mixture of milk and starch (a thickened slurry) before piping.

Make the ff. Pates (pah-tays') to make for the filling:

a) Beef Italian Spice Rolls - Boil beef in spices to season lightly then through a sausage grinder attachment mix or knead the ff. with the ground meat mixture: basel, oregano, rosemary, thyme, garlic, sage, corriander, salt and white pepper to a consistency to be piped between petals for making filled florettes to be interspersed with Creme of Veggie puree (try Broccoli).

b) 'Deli-Chicken-in-a-Jar' Italian Spice Rolls - Take the deli chicken white meat again in a sausage grinder attachment and mix in the ff. with the ground meat mixture: Italian spice mix as previously outlined to also be piped in the petaled florettes also interspersed with Creme of Veggie puree.

c) Liver Pate Rolls - Boil the chicken livers in spices to season lightly and bay leaves (a few), then through again a sausage grinder attachment mix or knead the ff. with the ground liver mixture:

oignon, ail, thyme, marjoram, sage, allspice nutmeg, cloves, salt and black pepper to a consistency to be piped between petals for making filled florettes to be interspersed with Creme of Veggie puree.

d) Creme of Veggie Puree - Boil carrots, broccoli spears with florettes, oignon, ail, carrot, celery, in chicken broth (from a can prepared) then put through a food processor add milk and fine diced veggies and simmer further until done to a consistency with fine chunks for colour and to be piped between petals to make the filled florettes interspersed with either: #a), #b) or #c).

Baking Instructions:

Bake until crust is golden brown for 25-35 mins. under 380 deg C or until done (check frequently) and cool to room temperature the baked goods on a rack and then remove the Florettes swirls for presentation with doilees or fine paper liners in a pastry serving dish like a tea cake server, as one example.