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.