Crepinettes De Volaille Aux Truffes - Chicken Crepinettes With Truffles

Chop very fine 8 ounces each of chicken breast, lean pork and fat pork; season to taste with salt, pepper and a pinch of allspice ; add a good dash each of sherry and brandy.

Soak some pig's caul in water, drain and dry.

Take a good tablespoonful of the forcemeat, roll it, and place a few slices of truffles on top, wrapping it in the pig's caul, and using as little as possible.

Dip the crepinettes in melted butter and roll in bread crumbs and broil over a clear charcoal fire. Serve with truffle sauce.

Note. - The breast of the chicken may be wrapped up in the crepinette; it should, however, be stiffened in hot butter and allowed to get cold. See also Crepinettes of Quail.

Crepinettes A La Strassbourgeoise - Crepinettes, Strassburg Style

Prepare the crepinettes as indicated in previous receipt, adding some foie gras cut in small squares to the forcemeat.

Crepinettes De Cailles - Crepinettes Of Ouail

Prepare in the same manner as the Chicken Crepinettes. Lift the breasts of 6 quail and saute them lightly in butter over a brisk fire, leaving them underdone; allow them to get cool, then wrap them around with forcemeat and then with pig's caul; finish in the same manner as stated previously.

Note. - A little cooked forcemeat may be added to these crepinettes.

Crepinettes De Pigeon - Crepinettes Of Squab

Follow the directions as given for Crepinettes of quail, using squabs instead of quail.

Note. - Any of these crepinettes mentioned may be garnished with puree of chestnuts, potatoes, sweet potatoes, lentils, peas, beans, etc.

Pieds De Porc Farcis Truffes - Stuffed Truffled Pigs Feet

Have ready cooked some pig's feet. Cut them lengthwise in halves, bone them and wrap them up with forcemeat, as explained in previous receipt; finish and cook exactly as crepin-ettes, laying in addition a few slices of truffles on each side of the pig's feet, the truffles to lay right under the caul.

Serve with perigueux sauce.

Croustades A La Reine - Crusts, Queen Fashion

Have ready some tartelette crusts, fill them with cold queen garnishing, and cover the top with chicken cream forcemeat; smooth the surface and decorate with fancifully cut truffles.

Bake in a moderate oven, brushing the forcemeat with melted butter to prevent the forming of a crust.

Note. - A great variety of crusts may be prepared in this way by merely changing the garnishings.

Croustades De Riz A La Regence - Rice Crusts, Regency Style

Wash well 2 pounds of rice, put it in a saucepan and moisten with twice the amount of chicken or veal broth. Set it on the fire to boil, add a pinch of salt and 1 onion stuck with 2 cloves; cover the saucepan, and put it in the oven. After 30 minutes the rice is sufficiently cooked. Remove the onion. Incorporate to the rice by degrees 4 ounces of butter and 6 ounces of grated Parmesan cheese; season with salt, pepper and a pinch of nutmeg.

Put the rice into a tin pan from 1 1/2 to 2 inches deep, cover it with a buttered paper, and set another pan on top with a light weight, so as to press lightly. When the rice is cold, unmould on the table, and with a round 2-inch pastry cutter cut out as many crusts as are required; dip them in beaten eggs and fresh bread crumbs, and with a smaller cutter (i-inch) make an incision on top of each crust.

Fry the crusts in hot lard, drain them, take off the covers, scoop out the inside, and keep them hot until used for rilling.

Regency Garnishing. - Equal parts of mushrooms, sweetbreads, truffles, cocks' combs and kidneys heated with wine. When the wine is nearly reduced, add half veloute and half Hollandaise sauce; season to taste and fill the crusts. Serve on a folded napkin.