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Croutons alla Principesca
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Ingredients:
Croutons, tongue, sweetbread, truffles, fowl or game, Velute sauce, stock, eggs, butter.
Preparation:
- Fry a 6 to 8 slices 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, 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.
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