(2952). Rice Ceoquettes With Salpicon (Croquettes De Riz An Salpicon)

Pick and wash half a pound of rice; blanch, drain and refresh; place it in a saucepan to moisten with broth (No. 194a) to three times its height; add a quarter of a pound of butter and a seasoning of salt, pepper and nutmeg. When the rice is sufficiently cooked (in twenty or thirty minutes), mix into it a salpicon weighing a quarter of a pound, composed of tongue, truffles, chicken, game and mushrooms - all to be mixed evenly after cutting in three-sixteenths of an inch squares. Leave this stand till cold, then form into round. flat, oval or oblong croquettes; dip in beaten eggs, then in bread-crumbs, and fry to a fine color. Dress on a folded napkin with fried parsley on top.

(2953). Fedelini Vermicellini Au Cardinal (Fedelini Vermicellim Au Cardinal)

Have half a pound of small, straight vermicelli, one-sixteenth of an inch in diameter. Begin by plunging it in an abundance of boiling salted water for about three minutes, then drain and put it back in a saucepan with four ounces of butter divided in small lumps, and two ounces of grated parmesan, adding salt, pepper, nutmeg, bechamel sauce (No. 409), four ounces of minced mushrooms, two ounces of crawfish butter (No. 573). Have two ounces of truffles sliced sufficiently large, and an eighth of an inch thick, then fried in butter, drained and rolled in meat glaze (No. 402). Alternate the fedelini in a vegetable dish with layers of minced truffles, covering each one with grated parmesan; bestrew the top with bread-crumbs and grated cheese, pour butter over, and brown in a hot oven, or under a salamander (Fig. 123),.

(2954). Fondue With Piedmontese Truffles (Fondue Aux Truffes Du Piemont)

Take a pound of soft, fresh Swiss cheese and cut it up into quarter-inch squares. Break twelve egg-yolks in a bowl with two tablespoon fills of flour; mix well together and dilute with a pint of cream, then strain through a sieve. Put the cheese into a saucepan on a slow fire with two tablespoonfuls of milk, stir it about with a spoon until it no longer forms into strings, then pour in the prepared yolks. Heat all on the fire, stirring with a spoon until it assumes the consistency of a cream (but it must not boil), then add a little butter and peeled and finely minced Pied-montese truffles. Pour the whole into a deep dish and dredge the top with finely chopped truffles.

(2957). Lazagnettes, Philadelphia Style (Lazagnettes A La Philadelphie)

Blanch half a pound of lazagnettes. (These are thin bands of paste three-sixteenths of an inch wide.) Drain and put them in a saucepan to cover with some broth (No. 194a); boil and reduce this to almost nothing, then add four ounces of cooked lean ham and eight ounces of mushrooms, both to be cut in small three-sixteenths inch squares; dish in separate layers of lazagnettes and parmesan and cover with thin bechamel sauce (No. 409), into which have mixed meat-glaze (No. 402) and tomato sauce (No. 549).