FONTAGE CUPS
(USED FOR OYSTER-CRABS, SALPICON, CREAMED SWEETBREADS, ETC.)
Make a batter of one half cupful of flour, yolk of one egg, one quarter teaspoonful of salt, one tablespoonful of salad oil, and enough milk or water to make the batter thin. Let it stand for an hour or two. Beat it well together, and have the batter very smooth; strain it if there are any lumps. Have a pot of hot fat; place the fontage iron in the fat until it is thoroughly hot, then dip it in the batter, and hold it there a moment until a coating of batter has adhered; place it again in the hot fat until the cup is cooked a delicate color, and can be detached from the iron. Repeat the operation until all are made, and keep them in a warm dry place until used. This amount of batter will make twelve cups.
PAIN DE VOLAILLE
Make a chicken cream forcemeat (see page [297]). Butter individual timbale molds, decorate them with truffles, fill with forcemeat, and poach ten to fifteen minutes in slow oven. Serve with an Allemande sauce.
Or, line the molds with forcemeat; fill them with salpicon made of the dark meat of the chicken and mushrooms; mix with Espagnole or a good brown sauce; cover the top well with forcemeat, and poach as directed.
Or, use a charlotte russe mold; line it a half inch thick with forcemeat, and use the same salpicon, adding small egg balls or quenelles, a few pieces of tongue, and a truffle chopped very fine.