Crepinettes A La Villageoise Crepinettes A La Villageoise

Take one nice fresh sweetbread and put it into a stewpan with a little salt and sufficient cold water to cover it, bring this to the boil, strain it and rinse the sweetbread in cold water; put it back into a stew-pan. cover it with stock, and boil it gently for about one hour; then take it up and cut it into neat slices, season these with a little strained lemon juice and finely-chopped parsley, and on the top of each spread about a teaspoonful of the ragout that is prepared as below. Then wrap up each fillet in a piece of pork caul, dip them twice into fine flour, and then into whole beaten-up raw egg, and fry in clean boiling fat till a pretty golden colour; then remove from the fat and dish up on a hot dish, as in engraving, on fried parsley, and serve at once for an entree for dinner or luncheon.

Ragout For Crepinettes A La Villageoise

Remove the beards from one and a half dozen large sauce oysters and cut the oysters into strips, mix with them one or two finely-shredded truffles and some marrow that has been taken from a fresh beef bone and blanched; mix it with sauce prepared as below, leave till cool, then use. For the sauce, take the beards and liquor from the oysters and put them into a stewpan with a wineglassful of white wine, a sliced onion, and a bunch of herbs (thyme, parsley, and bayleaf); boil it down to about a wineglassful, then strain it off and put it into a stewpan with one and a half ounces of glaze and a tablespoonful of reduced Espagnol sauce (vol. i.); boil up altogether for about five minutes, and then add the ingredients for the ragout.

Kromeskies A La Nemour Kromeskies A La Nemour

Take the marrow from a large beef bone, blanch it and cut it up in little square pieces, then cut up similarly about the same amount of nicely cooked meat, such as chicken or any other poultry, and one or two truffles. Prepare some good sauce as below, put the cut ingredients into it and set aside till cold; then take portions (about a small teaspoonful) and roll up into balls, cover these with Mushroom puree (vol. i.), then roll each up in a little piece of pork caul (which has been put in water with a little salt, washed well, and then carefully dried in a clean cloth), dip each into frying batter (vol. i.), and drop separately into clean boiling fat and fry till a nice golden colour, keeping the kromeskies constantly turned about in the fat with a slice; when cooked take up on to a pastry-rack to drain, then dish up on a hot dish on a paper, garnish with fried parsley (vol. i), and serve for an entree for dinner or luncheon. They should be served directly they are fried so that the batter cases may be perfectly crisp.

Sauce For Kromeskies A La Nemour

Take one gill of Espagnol sauce (vol. i.), a teaspoonful of Bovril, one finely-chopped eschalot, and a teaspoonful of finely-chopped raw parsley; boil together for ten minutes, and use when cooling.