Practical gastronomy and culinary dictionary

Chop the meat very fine, melt | oz. of butter in a saucepan ; when hot, add the chopped onion ; fry for three minutes, then add the flour and cook to a golden colour, stir in the gravy, cook five minutes, now add the meat ; when thoroughly hot, bind with two yolks of eggs, season with pepper, salt, and a grate of nutmeg ; when well mixed, remove from the fire. Make 4 or more pancakes, put them on a paste-board, spread the prepared meat mixture over the pancakes, roll up each neatly, let set, and cut inio oblong pieces about 2 inches long. Beat up the white of an egg a httle, dip in each piece, roll in bread- crumbs ; when suflicieAtly set, egg and crumb a second time. Place the fricandelles in a wire basket and fry in hot fat or lard to a golden colour ; drain on a cloth, dish up on a folded napkin or dish-paper, garnish with crisp parsley, and serve. Note. — As an accompaniment to this dish a nicely dressed beetroot or lettuce salad is recommended. In order to make a change, chicken may be substituted by cold fish, or any kind of meat, or scraps left over from a previous meal. 466. Crepinettes de Volaille aux Truffes. — A cooked chicken or some pieces left over, 1 oz. of chopped ham or ^ongue, 2 small truffles, 2 eggs, about a gill and a half of Veloute sauce, | teaspoonful salt, 1 saltspoonful pepper, nutmeg, pig's caul or veal udder, breadcrumbs, frying fat, and tomato sauce. Eemove the meat from the bones, take away the skin and gristle, chop the meat finely, likewise the truffles. Put these together with the ham in a saute-pan, add the sauce, season with salt, pepper, and a pinch of grated nutmeg. Cook for 10 minutes, stir occasionally, bind \vith the yolk of one egg, and spread on a dish to cool. Divide into six or eight parts ; shape these oblong, wrap each in a piece of veal udder or pig's caul. Dip in beaten egg, roll in breadcrumbs ; when set, egg and crumb 544 RECHERCHE COOKERY. again, shape neatly, and fry in hot fat. Drain on a cloth or paper, dish up, garnish with fried parsley, and serve with tomato sauce. 467. Ballotine de Volaille a la Cardinal. — 1 fat chicken or pullet, 1 terrine of foie-gras pate. No. 9 or No. 8, 4 slices of streaky bacon, ^ lb. of cooked ham, 4 truffles, 1 glass of white wine, 1 bouquet garni. No. 3, a mirepoix, No. 11, J lb. of veal forcemeat, No. 230, 1 egg, 1 gill of rich veal broth (or chicken-broth made from the chicken bones), aromatic seasoning. Bone the chicken or pullet in the ordinary way, but do not remove the leg bones. Line with slices of bacon, spread with a layer of forcemeat, previously mixed with a yolk of egg, introducing here and there some thick slices of truffles and slices of cooked ham. Sprinkle with some aromatic seasoning. Cut the foie-gras into slices, lay in between the ham and truffles, cover with the remainder of forcemeat. Take up the two ends, fold tightly, and sew up with string. Wrap up the stuffed chicken in a piece of buttered paper. Put the prepared mirepoix. No. 11, in deep saute-pan or brai- soire, fry a little, put in the chicken. Add the bouquet garni, wine and stock, or broth. Cook in the oven for about one and a half hours or more, according to the size of the chicken used. Baste well from time to time.