(902). Croustades A La Morgan Or With Scrambled Eggs And Truffles (Croustade A La Morgan Ou Aux Oeufs Brouilles Aux Truffes)

Peel and steam some sweet potatoes, then pound them with a little butter and a few egg-yolks; fill some six sided molds (Fig. 221) previously laid in ice water and drained, press in well the potato, and set them on the ice to become cold, unmold and roll them in cracker dust, dip them in eggs and bread-crumbs, and mark an incision on top with a pastry cutter three-quarters of an inch in diameter; fry them a fine color, remove the cover, empty out the insides, and fill them with some mushrooms, artichokes, and fat livers cut in three-sixteenths of an inch squares, and mixed in a saucepan with a sufficient quantity of poulette sauce (No. 527). When all are filled, range them on a folded napkin.

For Scrambled Eggs And Truffles

Fill the empty spaces with a preparation of eggs scrambled with truffles and grated cheese.

(907). Fontage Croustades A La Flavignan (Croustades Fontage A La Flavignan)

Into a vessel put four ounces of sifted flour, two or three egg-yolks, a little salt, and four tablespoonfuls of olive oil; mix all well together with a gill and a half of tepid water, adding a little beer or a little compressed yeast the size of a three-eighths of an inch ball, diluting it in a little luke warm water. Cover the vessel and place it in a mild temperature of eighty degrees for about two hours. Heat some lard on the tire, place in it a fontage iron (Fig. 1 74). As soon as the iron is hot, dip it almost entirely in the paste, lake it out at once and plunge it into the hot frying fat and keep it there until the paste is cooked and can be detached from the iron, then remove and invert it on a grate to keep warm, while continuing the operation until a sufficient number are •prepared, and just when serving fill them with a Flavignan salpieon (No. 744).

Fig. 222.