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No 129 Croutons alla Principesca

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

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.

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