[2313—CROQUETTES DE CAMEMBERT]
Dilute two oz. of flour and two oz. of rice cream with one-third pint of milk.
Add one lb. of cleaned camembert, cut into dice, five oz. of butter, salt, cayenne, and nutmeg.
Cook the preparation, stirring it the while; cool it; spread it on a tray; mould it to the shape of small quoits; treat these twice [à l’anglaise], and fry them.
[2314—DELICES DE FOIE GRAS]
Take some fresh, well-seasoned foie gras, studded with truffles, and covered with slices of bacon, and poach it in a basin with good aspic jelly flavoured with dry champagne or Rhine wine. Leave to cool for twenty-four hours; clear the jelly of grease, first by means of a spoon, and then with boiling water.
[682]
]Serve the preparation as it stands, very cold, and accompany it with grilled, crisp, and very hot slices of bread-crumb.
[2315—DIABLOTINS]
These are very small, poached Gnochi, sprinkled with grated cheese, flavoured with a very little cayenne, and set for their [gratin] to form at the last moment.