(889). Partridge Croquettes With Game Fumet (Croquettes De Perdreaux Au Fumet De Gibier)

Cut half a pound of three-sixteenth inch squares from the breasts of some roast partridges, after suppressing the skin and nerves; spread half a, pound of partridge quenelle forcemeat ( No. 91), on a buttered paper to the thickness of three-sixteenths of au inch; poach this in a slow oven, and when cold cut it up into three-sixteenth inch squares. Have also eight ounces of mushrooms cut the same. Reduce a quart of veloute (No. 415), with a pint of game linnet (No. 397), and a pint of mushroom essence (No. 392); when the sauce is well reduced add to it the salpicon; put it back on to the fire, and stir to bring it to a boil, and just when on the eve of boiling, set it aside to get cold. Divide this into balls each an inch and a half in size, roll them on a table dredged with bread-crumbs, and form them into cork shaped pieces, then dip them in beaten egg and in bread-crumbs, fry in hot fat until a good color, and dress the croquettes on a folded napkin, garnishing them with fried parsley.

(890). Pike Croquettes A La Romaine (Croquettes De Brochet A La Romaine)

Cut into three-sixteenth inch squares, half a pound of mushrooms, and one pound of pike fillets, sauted in butter, and cut into the same size pieces as the mushrooms, also two ounces of truffles, and mix these together with an espagnole (No. 414) reduced with Marsala wine. Have some cream cake paste (No. 132); put it with an equal amount of pike quenelle forcemeat 'No. 90); butter some timbale molds (No. 2, Fig. 137), cover the bottoms and sides with a thin layer of this forcemeat, and garnish the centers with a salpicon; cover over with more Forcemeat, and poach them in a very slow oven for twenty minutes, then unmold, dip them in eggs, roll in bread-crumbs and fry till a good color; drain, dress ou folded napkins, and garnish with fried par-ley.

(891). Pheasant Croquettes (Croquettes De Faisans)

Cut in three-sixteenth of an inch dice the cooked and cold breast meats taken from pheasants; put these into a small bowl with half their quantity of cooked truflles and mushrooms, a few spoonfuls of red beef tongue also cut up. Set a little bechamel (No. 409) on the fire to reduce, and incorporate into it a few spoonfuls of pheasant fumet prepared with the game bones and parings, also the same quantity of mushroom essence (No. 392). After the sauce is thickened, add to it the salpicon, and season the whole to taste; when cold divide it into small parts and with them make pear or cork-shaped croquettes, fry them when needed and dress, garnishing with fried parsley. These croquettes can also be made with partridge or quail.

(892). Woodcock Croquettes With Truffles (Croquettes De Becasses Aux Truffes)

Suppress the skin and nerves from one pound of woodcock fillets; cut them into three-sixteenth inch dice, and add a quarter of a pound of truffles; reduce one quart of espagnole ( No. 414) and veloute (No. 415) combined, and when well reduced thicken it with four raw egg-yolks, and two ounces of fresh butter; add to it the game meats and truffles, and return it to the fire, stir incessantly until the first boil, then take it off and set it away to cool. Divide this preparation into one and three-quarter inch sized balls; roll them on a table dredged with bread-crumbs to give them the shape of a pear, and clip these into beaten eggs, and afterward roll them in bread-crumbs; smooth the surfaces with the blade of a knife, and plunge them into hot fat; when done drain on folded napkins, imitate the stalks with bits of parsley, range them crown shaped garnishing the center with fried parsley. The game may be replaced by a salpicon of foies-gras.