265. Croustades de Riz à la Victoria.
—Wash thoroughly and boil in a saucepan one quart of rice with two quarts of broth and one ounce of butter. Keep it as dry as possible so that it remains firm, and add to it half an ounce of grated Parmesan cheese, half a pinch of pepper, and a third of a pinch of nutmeg. Mix well with a wooden spoon; then put it in a buttered sautoire, spreading it an inch and three-quarters thick, and cover with a buttered paper. Leave it to cool with a weight pressed down on the top. Then cut it out with a No. 8 paste-cutter into six croustades (being careful to dip the cutter in warm water each time it is used), and with a No. 4 paste-cutter make a mark on the surface of each without cutting. Dip the pieces in beaten egg, roll them in bread-crumbs ([No. 301]), and repeat this. Then fry them in very hot fat for five minutes; drain, empty them with a vegetable spoon, and fill the insides with a pint of hot salpicon of shrimps ([No. 258]), mushrooms, and cream sauce ([No. 181]). Put the covers on top, and serve the same as the croustades à la régence ([No. 264]).
266. Small Hot Patties à l’Anglaise.
—Line with fine pâte-à-foncer ([No. 1078]) six small, hot patty-molds, fluted, and provided with hinges. Pinch the tops and fill them with common flour. Bake in a moderate oven for fifteen minutes; empty them, and leave them to dry at the oven door for five minutes. Fill them with a pint of hot salpicon royal ([No. 255]), place a slice of truffle on the top of each instead of a cover, and serve on a hot dish with a folded napkin.
267. Ortolan Patties.
—Make six patties the same as for the above, ([No. 266]), only use them when cold. Place at the bottom of each a tablespoonful of salpicon royal ([No. 255]), and then place in each patty two well-picked, fine, fat, raw, seasoned reed-birds, covered with a slice of thin lard; lay them on a small roasting-pan, place in a moderate oven and roast for fifteen minutes. Remove from the oven, take off the lard from the birds, moisten each patty with two tablespoonfuls of good, hot, Madeira sauce ([No. 185]), and serve on a hot dish with a folded napkin over it.
268. Cromesquis aux Truffles.
—Bone a cooked chicken, hash the meat very fine, and put it in a sautoire with a pint of very strong velouté sauce ([No. 152]), adding two well-hashed truffles, and seasoning with a good pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Let cook for ten minutes, stirring occasionally, then transfer it to a flat tin plate and let it cool. Spread it out an inch thick; then divide it into six parts, and wrap each one in a veal udder, or a piece of crepinette well rolled around. Immerse them in flour batter ([No. 1185]), and plunge them into boiling fat for five minutes, or until they are slightly browned. Drain on a cloth, and serve on a hot dish with a folded napkin, decorating with fried parsley.
All cromesquis are made the same way, only serving with different garnishing or sauces.