No. 129. Croutons alla Principesca
Ingredients: Croutons, tongue, sweetbread, truffles, fowl or game, Velute sauce, stock, eggs, butter.
Fry a bit of bread in butter till it is a light brown colour, then cut it into heart-shaped pieces. Prepare a ragout with bits of tongue, sweetbread, fowl or game, truffles, two or three spoonsful of well-reduced Velute sauce (No. 2), and two or three of reduced gravy. Put a spoonful of the ragout in each crouton, and over it a layer of fowl forcemeat half an inch thick; trim the edges neatly, glaze them with the yolk of eggs beaten up, and put them in a buttered fireproof dish in the oven for twenty minutes. Then glaze them with reduced stock and serve hot.
For a maigre dish use fish for the ragout and forcemeat.
No. 130. Croutons alla Romana
Ingredients: Bread, fowl forcemeat, tongue, truffles, herbs, cream, stock, butter, flour, eggs.
Cut a bit of crumb of bread into round or square shapes, and on each put a spoonful of fowl or rabbit forcemeat, a little chopped tongue, and a slight flavouring of chopped herbs; cover with a slice of bread the same shape as the underneath piece, put them in a buttered fireproof dish, and moisten them well with cream, butter, and stock. Cook until all the liquor is absorbed, but turn them over so that both sides may be well cooked, then flour and dip them into beaten-up eggs; fry them a good colour and serve very hot.
For a maigre dish use forcemeat of fish or lobster, and more cream instead of stock.