(905). Crusts With Foies-Gras (Croutes Au Foies-Gras)

From a kitchen loaf (Fig. 210) cut quarter inch thick slices and from these obtain twenty oval-shaped crusts, each three inches long by two and a quarter inches wide; prepare a baking liver forcemeat (No. 64) with fat pork and aromatic herbs; when cold pound it with a few parings of cooked foies-gras; rub this through a sieve. Put into a vessel about two gills of this puree, beat it with a spoon incorporating slowly into it three or four spoonfuls of good brown sauce (No. 414) reduced with Madeira till succulent and thick; add to the preparation a third as much cooked foies-gras cut in small dice and two chopped truffles. Take up the crusts one by one, dip them into a mixture of egg-yolks and raw cream that has been strained through a sieve and steep without deforming them, then cover the surfaces with a part of the above preparation, smooth it into a dome-shape, and take up the crusts with a palette to dip them entirely in beaten eggs; let drain and immerse in white breadcrumbs, and plunge a few at the time into plenty of hot frying fat to attain a fine color; drain, dress on a folded napkin and serve.

(906). Crusts Of Woodcock (Croutes De Becasses)

Have A Kitchen Loaf Of Bread (Fig 210) and from it cut seven or eight oblong slices, each one three-eighths of an inch thick; brown lightly in clarified butter on one side only, then remove them leaving the butter in the sautoire. Fry on a brisk tire the intestines of two woodcock with melted fat pork and a few good chicken livers, also two or three slices of calf's liver, aromatic herbs and seasoning. Pound this preparation, rub it through a sieve and put the pulp into a vessel to stir in with it a few spoonfuls of good, reduced and well thickened .Madeira sauce (No. 492), adding also four raw egg-yolks and a dash of nutmeg. With this cover the browned sides of the crusts. smoothing the surfaces bomb-shaped. Return the crusts to the sautoire then set the pan on the oven to fry the bread underneath, and poach the preparation. Glaze the surface with a little meat glaze laid on with a brush, remove from the pan, place them on a napkin to drain, then dress them on hot plates, and serve very hot.