Put four fine, very black truffles, cut into somewhat thick slices, into the required quantity of reduced half-glaze sauce; add the kidneys, drained of their butter, as well as the fried crusts, one and one-half oz. of very best butter, and a few drops of lemon juice, and roll the saucepan gently, that the butter may thoroughly combine with the sauce.
Dish immediately in a very hot, silver timbale, and serve instantly.
[1664—ROGNONS DE COQ FARCIS POUR ENTRÉES FROIDES, GARNITURES, ETC.]
Choose some fine, cooked kidneys, and cut them into two lengthwise. Trim them slightly underneath, that they may lie steady.
Stuff them by means of a piping-bag with a highly seasoned purée of foie gras, or of ham, of the white of a chicken and truffles, combined with an equal weight of fresh butter.
Coat them with a pink or white chaud-froid sauce, according to the requirements; set them in a low timbale, and cover them with light jelly.
They may also be put into petits-fours moulds, surrounded with jelly, and used as a garnish for cold fowls.
[1664a—CHICKEN CROQUETTES AND CUTLETS]
The croquettes and cutlets with which we are now concerned are made up of exactly the same constituents, and only differ in the matter of shape, the croquettes, as a rule, being shaped either like corks or rectangles; sometimes, too, like quoits; whereas the cutlets, as their name implies, are made in cutlet-shaped moulds.
The preparation from which they are made is as follows:—One lb. of the meat of a poached or roast fowl, thoroughly cleared of all skin, cartilage, and bones, and cut into small regular dice[Footnote 1]; six oz. of cooked mushrooms; an equal amount of salted ox-tongue or York ham, and four oz. of truffles. Cut [527] ]these various products like the chicken, and mix them therewith; then add one-half pint of very reduced and finished Allemande sauce to the whole; set the preparation to dry for a few minutes over an open fire; this done, remove it from the latter, and thicken it with the yolks of four raw eggs, which should be quickly mixed with it. Now pour the preparation into a very clean, buttered tray, and butter its surface, lest a crust form thereon during the cooling.