(860). Cassolettes Lusigny (Cassolettes A La Lusigny)

Fill some timbale molds (No. 2, Fig. 137) with butter melted to the consistency of cream, leave to cool, then dip them into very hot water and unmold, roll them in cracker dust, dip in beaten eggs, then in bread-crumbs, and again in beaten eggs and bread-crumbs; smooth neatly with a knife and slit around the top with a pastry cutter dipped in hot water, this should be a quarter of an inch in diameter smaller than the timbale itself; fry a few at the time in very hot frying fat, and when of a fine color, remove the covers, stand them on a grate, at the oven door and let all the butter drain out. Cut up some unsmoked, salted tongue, mushrooms, truffles, and chicken, into small quarter inch squares, combine this salpicon with buttered allemande sauce (No. 407), fill the cassolettes, and place on top a round of truffle the size of the opening to take the place of a cover; it should be a quarter of an inch in thickness.

Fig. 217.

(861). Cassolettes, Montholon (Cassolettes A La Montholon)

Procure timbale molds (No. 3, Fig. 137), fill these with butter melted to a cream, and let get very cold; unmold by dipping them into hot water, and stand them away on the ice until hard, then dip them into powdered crackers, and in beaten eggs, also in bread-crumbs, again in the eggs, then roll them in bread-crumbs once more, smooth the surfaces with the blade of a knife, and form an incision on the top with a round pastry cutter three-quarters of.an inch in diameter; plunge them into very hot frying fat, lift off the cover, and turn them over on to a grate placed over a tin pan, and set them at the oven door; when the butter has entirely melted, fill the insides with a salpicon of truffles, beef palates, and sweetbreads, mixed with supreme sauce (No. 547), lay on top a cover made of a fluted and glazed mushroom, and serve hot.

Fig. 218.