Ragout For Little Croustades A La Cleveland

Take some nice pieces of grouse or other game (any left from a previous meal can be used for the purpose), free them from skin and bone, and cut them up into little square pieces; mix them with the same bulk of little pea quenelles, made from game, and moisten with good Espagnol sauce (vol. i.); warm up in the bain-marie, and use as instructed above.

Little Croustades A La Nassau Petites Croustades A La Nassau

Line some little fluted bouche cups with a short paste (vol. i.) and press it well into the mould, so as to get a good impression; cut out some little rounds of paper and butter them on one side, then place inside the paste; cook for about twenty minutes in a moderate oven; remove the paper, have some blanched calf s or sheep's brains cut in neat slices about a quarter of an inch thick, put them in the cases and cover over with a good thick Veloute sauce (vol. i.); then take half a pound of lean veal or rabbit and three ounces of fat and lean bacon (raw meat would be best) and pound and pass through a sieve; then mix it with two raw yolks of eggs, a saltspoonful of salt, a pinch of mignonette pepper, and a peeled and chopped eschalot. When mixed together, mask the little cases over with it by means of a hot wet knife (which will smooth the puree). Ornament round the edges of the cases with a little of the farce, using a forcing bag with a small plain pipe for the purpose; sprinkle each croustade with a little chopped lean ham or tongue, and on the centre place two strips of truffle across. Cook in the oven with a buttered paper over for about fifteen minutes. Dish on a napkin or paper, and serve hot for a dinner or luncheon entree.

Little Croustades A La Venitienne Petites Croustades A La Venitienne

Line some little croustade moulds with short paste (vol. i. page 39), trim off the edges evenly and well prick the bottom of the paste to prevent it blistering; place inside each a lightly-buttered paper, fill up with any dry grain, and bake in a moderate oven till the cases are a nice golden colour, then remove the papers and partly fill the cases with a puree of spinach (vol. i. page 262), using a forcing bag and rose pipe for the purpose; arrange on the top of this a slice of beef marrow (that has been blanched in cold water with a little salt, and put into cold water till wanted, then cut into slices and rewarmed in boiling water, and lightly brushed over with a little warm glaze), and cover this with ham puree, using a forcing bag and pipe for the purpose. Place a sprig of parsley in the top of each, and serve on a dish-paper, as in engraving, very hot, for a second-course dish or as an entree for a few people.