(865). Colombines Of Chicken Livers With Ham (Colombines De Foies De Volaille Au Jambon)

Put on to reduce one pint of bechamel sauce (No. 409), incorporating into it one gill of mushroom broth and one spoonful of chicken glaze (No. 398), one ounce of butter, and a little red pepper; take off the fire, and add to it half a pound of chicken livers, and as much cooked ham, both cut in three-sixteenth inch squares. Have a pound of boiled rice that has had a little butter and parmesan stirred into it, and with this line some hollow tartlet molds, leaving an empty space in the middle; fill this in with the above preparation, and cover over with a thin layer of the same rice, then let them get quite cold. Unmold, and lay them first in grated parmesan, then in beaten eggs, and lastly in white bread-crumbs; smooth them nicely with the blade of a knife, plunge them into boiling frying fat, a few at the time, in order that they attain a good color, then drain and range them on folded napkins.

(866). Colombines Of Foies-Gras (Colombines De Foies-Gras)

Have a piece of cooked foies-gras cut into small dice, mix in with it half as much cooked chopped truffles. Reduce a little good brown sauce (No. 414), incorporating slowly into it a few spoonfuls of melted glaze (No. 402), and the truffle broth; when properly thickened add the salpicon, remove the saucepan at once from the fire, and let stand till cold. Prepare a rather consistent semolino preparation with broth, and after it is finished, reduce for two minutes to obtain a body, then withdraw and add butter, parmesan and two diluted egg-yolks. With this line some buttered tartlet molds, leaving a hollow space in the center; fill this up with a part of the foies-gras preparation, and cover with more of the semolino, then let the tartlets get quite cold; unmold. roll in grated parmesan, dip in beaten egg, then in bread-crumbs and fry nicely. When done, drain and dress on a napkin.