Oeufs En Surprise Au Nid - Surprise Eggs In Nest

Have ready I pound of chicken cream forcemeat; with 2 table spoons mould some egg-shaped quenelles, as described below:

Take one spoon filled with forcemeat in the left hand, make a hollow space in the center to lay therein a ball of puree of foie gras, cover with forcemeat and smooth the surface with a table knife dipped in luke warm water; with the other spoon, previously dipped in warm water, scoop out the quenelle and lay it in a buttered saute pan. When a sufficient quantity of quenelles are made; set the pan on the fire, pour some boiling salted water on them, let come to a boil, and then remove the pan to the corner of the range to allow the quenelles to cook without boiling. After 10 minutes put them aside into a bowl; when cold, drain and dry them on a cloth; dip them in beaten eggs and roll in bread crumbs, and fry in hot lard to a nice golden hue.

Dress them in a nest made with Julienne potatoes, and serve separate some Pojarsky sauce.

Note. - The explanation for preparing the nest is given elsewhere.

Croquettes De Volaille - Chicken Croquettes

Cut the flesh of a cooked chicken or fowl in small squares; add one-third of the amount of chopped.mushrooms.

Reduce the same amount of Bechamel as there is chicken meat, thicken with a few egg yolks, add the chicken and mushrooms ; season to taste with salt, pepper and nutmeg; put on a dish and set it in a cool place to get cold.

When thoroughly firm shape the preparation in any desired form, dip in beaten eggs, and roll in bread crumbs and fry in hot lard.

Serve separate cream, truffle, tomato, Colbert or Bearnaise sauce.

Chicken croquettes may be garnished with peas, asparagus tips, carrots or turnips in cream, etc.; they may also be flavored with truffles, etc.

The same principle in making croquettes is applicable to the following:

Croquettes de Dinde - Turkey croquettes.

Croquettes de Ris de Veau - Sweetbread croquettes.

Croquettes de Foie Gras - Fat goose liver croquettes.

Croquettes De Faisan - Pheasant Croquettes

Croquettes de Pintade - Guinea fowl croquettes.

Croquettes d'Agneau - Lamb croquettes.

Croquettes De Jambon - Ham Croquettes

Croquettes de Ris d'Agneau - Lamb sweetbread croquettes.

Croquettes De Volaille A La Marigny - Chicken Croquettes, Marigny Style

Cut into very small dice 1 pound of cooked chicken breast, 1/2 pound of mushrooms, 4 ounces of truffles and 4 ounces of artichoke bottoms.

Heat in a sautoire 1 quart of veloute sauce; when it boils, bind it with 4 egg yolks and a little cream; add to it the above ingredients, season to taste, and put it aside to cool. When cold form into round balls 2 inches in diameter, dip them in beaten eggs and bread crumbs, stick a small branch of parsley in the center of each, and fry in hot lard.

Dress each croquette on a half tomato, previously baked, and surround with a light cream sauce.