(885). Game, Chicken or Fat Liver Croquettes, Dauphine (Croquettes De Gibier, De Volaille Ou De Foies-Gras A La Dauphine)

Remove the fillets either from some game or chicken (or replace them by some fat livers), suppress all skin and nerves and chop them up finely, then pound in a mortar and add one pint of veloute (No. 415), and one ounce of butter with some essence of mushrooms (No. 392) worked into it, pass it through a tammy being careful to have the puree more consistent than liquid. Break separately in a bowl, eight egg-yolks and one whole egg for each quart of puree, add this and season with salt, pepper and nutmeg. Butter some molds (No. 2, Fig. 137), fill them with the preparation, and poach them in a slow oven; let got cold, then unmold, and roll them in beaten eggs and bread-crumbs, and fry to a good color, dress, range them on folded napkin- and garnish with fried parsley. These croquettes may be made by mixing half foies-gras with either the chicken or game.

(886). Grouse Croquettes With Tomatoed Soubise Sauce (Croquettes De Tetras Sauce Soubise Tomatee)

Cut the meat from roasted grouse into three-sixteenth inch squares removing all the skin, bones and nerves; cut the same quantity of cooked mushrooms the same size; mingle the two with some well reduced Madeira sauce (No. 492), season with salt, pepper and nutmeg, let boil up once, then pour it into a vessel to incorporate in a little fresh butter: let this preparation get cool. Divide it into equal parts and shape each one into a cylindrical croquette, two inches long by one inch in diamater, dip in beaten eggs, roll in bread-crumbs and fry to a fine golden brown, drain, wipe and dress on folded napkins; serve separately a soubise sauce (No. 543), with tomato sauce (No. 549) added.

(887). Guinea Fowl Or Pullet Croquettes In Surprise (Croquettes De Pintade Ou Poularde En Surprise)

Have one pound of the white meat from a roasted Guinea fowl; suppress all the fat and nerves, and cut it up into small three-sixteenth inch squares; add to these a quarter of a pound of truffles cut the same size, and put all into a pint and a half of a well buttered, cold supreme sauce ( No. 547). Form the preparation into balls an inch and three-quarter in diameter, flatten them down to half an inch in thickness, and remove the center of each with a half inch tube; fill this empty space with a foies-gras ball, then clip them into beaten eggs and roll them in bread-crumbs, then fry them till a nice color. Serve on folded napkins, garnished with fried parsley.

(888). Lamb Croquettes A La De Rivas (Croquettes D'Agneau A La De Rivas)

Take a pound of lean meat, free of nerves, from a tenderloin or leg of lamb, half a pound of mushrooms, and a quarter of a pound of red beef tongue; mingle these well with a pint of veloute ( No. 415), and half a pint of fine tomato puree (No. 730); reduce well together, season, and set it aside to get cold; finish precisely the same as sweetbread croquettes (No. 893).