(867). Cromesquis Of Beef Palates (Cromesquis De Palais De Boeuf)

Prepare and cook a beef palate as explained in No. 1320; put it under a weight. Cut it in lozenge-shaped pieces, two inches by three inches; heat these in a half-glaze (No. 400), set them under a weight, lay on each side a slice of foies-gras (goose livers) and cover this with raw chicken forcemeat (No. 89). Roll them in grated bread-crumbs, dip in beaten eggs, roll again in the bread-crumbs and fry until a good light color. Serve'on a folded napkin, with a bunch of parsley on top.

(868). Cromesquis Of Chicken, Capon, Fat Pullet Of Duck (Cromesquis De Volaille, De Chapon, Poularde Ou De Canard)

Cook a calf's udder as described in No. 109, and when finished cut it up into very thin slices from the widest part, then beat it down to decrease the thickness. Fry in two ounces of butter. one small finely chopped up shallot, add to it three ounces of flour and let cook slowly, then moisten with a quart of chicken broth (No. 188); season with salt, pepper and nutmeg: reduce, and add a pound of white poultry meat, either of chicken, capon, fat pullet, duck or other, and one pound of well drained mushrooms and four ounces of truffles; all three cut into three-sixteenths of an inch squares; let boil up once or twice while stirring from the bottom of the sautoire with a reducing spatula (Fig. (501), and incorporate into it some good chicken jelly (No. 103); lay this preparation aside to become cold, having it spread on a flat dish to half an inch in thickness, and leave it until it is quite hard, then cut it up into equal sized oblongs one and a quarter inches by two and a half inches; cover each one with a slice of udder so as to completely enwrap it, and just when ready to serve, dip the cromesquis into a frying batter (No. 2. Fig. 137), and plunge them into boiling fat to color; drain, and dress them pyramidieally on a napkin with a bunch of fried parsley to decorate.

(869). Cromesquis Of Crabs, Shrimps, Crawfish Or Lobster A La Rumpford (Cromesquis De Crabes, De Crevettes, D'Ecrevisses Ou De Homard A La Rumpford)

For the cromesquis use either crabs, shrimps, crawfish or lobsters; cut a pound of the one desired into three-sixteenth inch squares, also half a pound of mushrooms the same, and add them to a quart of veloute sauce (No. 415); let it boil, season and reduce, then thicken with six egg-yolks, one gill of cream and two ounces of lobster butter (No. 580), pour out the preparation and set it aside to get cold. Dampen two napkins, press out every particle of water, and place between them some white wafers to soften. Roll the cold preparation into balls, flatten them down and wrap them in the white wafers or else the preparation can be merely laid between the two wafers, pressed down well and cut into lozenges. Dip them in frying paste (No. 2, Fig. 137), plunge them into hot fat, and fry them a fine color, drain, wipe off and dress them on folded napkins, with fried parsley on top.