(870). Cromesquis Of Fillets Of Striped Bass Or Other Fish (Cromesquis De Filets De Bass Raye Ou Autre Poisson)

Put into a bowl a small cut, cold striped bass salpicon, having about half a pound of it, and add to it half its quantity of blanched oysters, and as many mushrooms, the two latter being cur into quarter of an inch dice pieces. Put on to reduce a few spoonfuls of bechamel (No. 409). stirring into it the oyster broth and a little melted glaze (No. 402), let it reduce until very thick, then pour in the salpicon, being careful not to have too much of the sauce; finish the preparation with a dash of grated nutmeg, and leave it to get thoroughly cold. Divide it into parts, each one the size of a ball an inch and a half in diameter, and give them an oblong shape; wrap each one of these in some white waffles softened between two damp cloths. Dip the cromesquis one by one into frying paste (No. 2, Fig. 137), drain them well and plunge them at once, but only a few at the time, into plenty of hot frying fat to heat them through, and let get a very fine color. Drain and dress them on folded napkins.

(871). Cromesquis Of Game Stanislas (Cromesquis De Gibier A La Stanislas)

(fade with either snipe, grouse, young rabbit, partridge or plover with truffles. Remove the skin and nervous parts from some roast game, prepare a pound of the meat and cut it into three-sixteenths of an inch squares, and cut up four ounces of truffles exactly the same. Reduce a quart of espagnole sauce (No. 414), with some game fume! made with the carcasses and a little meat glaze ( No. 402), season, add the game and truffles, let boil and cool off. Prepare a few exceedingly thin, small bands of fat pork, seven inches in length and three-quarters of an inch wide.also some round pieces two and a quarter inches in diameter. Divide and roll the preparation into one and a half inch diameter balls, flatten them down to three-quarters of an inch in thickness, and roll the band around the edge, lay the round pieces on top and bottom, then dip the cromesquis into a frying paste (No. 137, No. 2), and plunge them into very hot fat to attain a fine color, drain and dress them pyramidically on a folded napkin with a bunch of fried parsley on top.

(872). Cromesquis Of Lamb, Beef Tongue Or Sweetbreads, Babanine (Cromesquis D'Agneau, De Boeuf De Langue Ou De Ris De Veau A La Babanine)

Prepare a few bands of fat pork a sixteenth of an inch in thickness; have some crepinette or dressing of pork, well cleaned and well drained, spread it on a cloth, and cover over with the bands of pork. Cut into three-sixteenths of an inch squares, one pound of either lamb sweetbreads or beef tenderloin, or lamb or calf tongues, half a pound of mushrooms cut the same size, half a pound of lamb brains, cut the same, half a pound of onions cut into three-sixteenth inch squares, blanched and cooked in broth (No. 194a). Put all these ingredients into a pint of allemande sauce ( No. 407) with four ounces of cooked ham, and four ounces of foies-gras cut into dice; let the preparation get cold, then divide it into an inch and a half balls, wrap them up in the crepinette and after they are all prepared, bread-crumb them English style (No. 13), butter over, and broil them on a slow fire, dress on hot dishes, and serve separately a well buttered veloute sauce (No. 415), to which has been added some lemon juice and chopped parsley.

(873). Cromesquis Of Oysters, Mussels, Scallops Or Clams, Bechamel (Cromesquis D'Huitres, De Moules, De Petoncles Ou De Lucines A La Bechamel)

Blanch lightly either some oysters, mussels, scallops or clams in their own juice, and a little water; drain and cut up one pound into large three-eighths of an inch dice pieces. Reduce three pints of bechamel sauce (No. 409), with the above broth, saute in butter over a brisk lire the blanched pieces of oysters or others, with half their quantity of minced fresh mushrooms, add these to the bechamel sauce. after carefully draining off the butter, then let it get cold, and divide it into parts; roll each one into a ball an inch and a half in diameter, flatten them down to three-quarters of an inch in thickness, and garnish around with a band of very thin prepared pancake; lay a round piece both on top and bottom to cover the entire surface, and then dip the cromesquis into frying batter (No. 137, No. '.'!, plunge them into very hot fat and let fry a fine color; dress them on folded napkins, placing a bunch of fried parsley in the center.