Crepinettes A La Belgrave Crepinettes A La Belgrave

Pound in a mortar till smooth one pound of raw rabbit, veal, or chicken which is free from skin and bone, a quarter-pound of fresh raw pork, bacon, or spiced beef; then rub the mixture through a wire sieve, and mix with it in a basin two ounces of pate de foie gras (that has also been passed through a sieve), add one very finely-chopped eschalot, a little salt and mignonette pepper, and one and a half raw yolks of eggs; divide this into portions about the size of a very small egg, and roll each piece with the hand into cylinder shape, using a little flour for the purpose; then roll them into raw white of egg, and garnish each in any pretty design with cut truffle or cooked ham or tongue. Well wash some pork caul, dry it in a clean cloth, and cut it in little square pieces sufficiently large to cover a roll of meat; wrap each roll in the caul, and place them in a saute pan in boiling clarified butter, and fry for about ten minutes over a moderate fire (or put in a quick oven with a greased paper over) till they are a pretty golden colour. Dish up on a border of spinach or mushroom puree, en couronne, and serve with Piquant sauce (vol. i.) round the dish.

Crepinettes A La Parisienne Crepinettes A La Parisienne

Take half a pound of cooked white meat (either rabbit, chicken, or pheasant) and cut it into thin slices about a quarter of an inch long; also take two ounces of cooked tongue or ham, two or three truffles, the same quantity of button mushrooms, and one and a half dozen raw bearded oysters - cut these up in small pieces, then mix them altogether and put them into the sauce prepared as below, and set them aside till cold. Wrap about a teaspoonful of the mixture in little pieces of pork caul, form them into flat oval shapes, dip each into fine flour, then into whole beaten-up raw egg and freshly-made breadcrumbs; drop them into clean boiling fat, and fry them till a nice golden colour; then take them up on a pastry-rack. Prepare a crouton of bread, three and a half inches in diameter and about two and a half inches high, and fry it in clean boiling fat till a nice golden colour; place it on a dish on a dish-paper, arrange some of the crepinettes round it, then pile on top of it some puree of potato (vol. i.), and place the remainder of the crepinettes round this, resting them against the potato, as in the engraving; garnish the dish with fried parsley, and serve very hot for an entree for dinner or luncheon.

Sauce For Crepinettes A La Parisienne

Put the liquor and beards from the oysters into a stewpan with a quarter-pint of white wine; just bring it to the boil, then strain and mix with the strained juice of a lemon. Put two ounces of butter and the same quantity of flour into a stewpan and fry together without browning; mix with it half a pint of the prepared liquor, to which add a little cream if there is not sufficient to make the quantity; stir together till boiling, then add two raw yolks of eggs and stir again over the fire till the sauce thickens; season with a little salt and cayenne, tammy, and use as directed above.