When the preparation is quite cold, transfer it, by means of a spoon, in pieces weighing about two oz., to a flour-dusted mixing board. Make the croquettes and cutlets about the desired shape; dip them into an [anglaise], and roll them in fine bread-crumbs. Definitely shape them; plunge them into very hot fat; keep them therein till they have acquired a fine golden colour; drain them, and dish them in a crown on a napkin, with a heap of fried parsley in the middle.
Croquettes and cutlets may be garnished as fancy suggests, but the accompaniment should always be served separately. Tomato and Périgueux sauces are the most commonly used, and the best garnishes for the purpose are all the purées, peas, French beans, and jardinières.
[Footnote 1:] When prepared as directed above, all meats, whether of poultry, game, fish, crustacea or mollusca, &c., may serve in the preparation of croquettes or cutlets.] [Return to text]
Chickens’ Livers (Foies de Volaille)
[1665—BROCHETTES DE FOIES DE VOLAILLE]
Collop the livers; quickly stiffen them in butter, and then treat them exactly as explained under “Brochettes de Rognons” (No. [1343]).
[1666—FOIES DE VOLAILLE ET ROGNONS SAUTÉS AU VIN ROUGE]
Proceed according to the recipe given under “Rognons [Sautés] au Champagne” (No. [1333]), using sliced chickens’ livers and cocks’ kidneys in equal quantities, and substituting excellent red wine for the Champagne.
N.B.—Chickens’ livers are also prepared [sautés] chasseur; [sautés] fines herbes, au [gratin]; en coquilles; en pilaw, &c. Refer to sheep’s
kidneys for these preparations.