760. Chicken Croquettes à l’Ecarlate.
—Exactly the same as for [No. 758], serving with half a pint of hot sauce Ecarlate ([No. 247]) separately.
761. Chicken Croquettes à la Périgourdin.
—Prepare some forcemeat as for croquettes ([No. 276]), composed of chicken, mushrooms, two truffles cut into small square pieces, and bits of cooked smoked tongue, about one ounce. Fry them for four minutes, then serve the six croquettes with half a pint of hot Madeira sauce ([No. 185]). Add to it one chopped truffle and six chopped mushrooms; let cook five minutes, and serve in a separate bowl.
762. Croustade of Chicken à la Dreux.
—Make six croustades ([No. 264]), each one four inches and a half long by three inches in diameter. Take three-quarters of a pound of white, boned, cooked chicken meat, cut in half-inch pieces; add to them half a pint of Duxelle sauce ([No. 189]), half a glassful of Madeira wine, and let cook together for four minutes. Fill the six croustades with this, arrange them nicely on a hot dish over a folded napkin, and serve.
763. Croustade of Chicken Livers, au Madère.
—Prepare six croustades as for [No. 762], fill them with chicken livers stewed in Madeira wine sauce ([No. 767]).
764. Cromesquis of Chicken à la Richelieu.
—Make six cromesquis as for [No. 268], and serve on a hot dish with a folded napkin, decorating with a little parsley-greens, and serving a pint of hot Richelieu sauce ([No. 574]) separately.