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.