(658). Choux With Cheese Garnishing (Garniture De Choux Au Fromage)

Prepare a pate-a-chou with three gills of water, half a pound of hour, a quarter of a pound of butter, a pinch of salt and a pinch of sugar, when dry mix into the paste five or six egg's one after the other and finish with a handful of grated cheese. Make round choux laying them on a baking tin a short distance apart, either with a pocket or a spoon, egg the surfaces and dredge over with parmesan; bake in a good but slackened oven. When dry, remove and leave till partly cold, then open the sides and fill each one with a spoonful of cheese fondue (No. 2954). Dress on a napkin or around a remove.

(659). Cocks'-Combs Garnishing A La Colbert (Garniture De Cretes De Coq A La Colbert)

Select one pound of cock's-combs of equal size; put them into a colander and plunge it by degrees into some water a little warmer than tepid, then heat it gradually, in the meanwhile watching them attentively until they are done, or when by rubbing them with a cloth, the skin detaches. Drain at once, and put them in a cloth with a little fine salt, and rub them thoroughly till they are clean; finish cleansing by rubbing them with salt between the fingers, and in case the skin should not peel off, plunge them once more into boiling water, and finish by skinning properly. Now put them into warm water to soak for twenty-four hours, changing the water several times, and then cut off the tip of the points and the roots of the combs; lay them once more in plenty of salted, tepid water, and squeeze them well to make them disgorge their blood; change the water several times, and finish by cooking them very slowly in acidulated water, then drain dry, and roll them in meat glaze (No. 401), fine butter and chopped parsley.

(660). Connetable Garnishing (Garniture Connetable)

Prepare sixteen minion fillets of chicken well freed of all sinews and skin; streak eight of them with tongue and dress them in a circle, shaping them around a three-quarter inch column cutter, put them on small square pieces of buttered paper; fill the interiors of each with chicken quenelle forcemeat (No. 89) laid through a pocket, and on top of the forcemeat set small half inch balls of truffles. The other eight minion fillets are to be also laid in a circle on squares of buttered paper, filling the interiors with the same forcemeat as the others, but on the top of each set a stoned olive stuffed with anchovies; place them all on a buttered baking-pan, cover over with a buttered paper, moisten with mushroom essence (No. 392) and poach in a slack oven. Have sixteen small game quenelles made with a teaspoon (No. 155) and laid in a buttered sautoire, after decorating them with pistachio nuts, and poached in boiling salted water. Sixteen escalops of ducks' liver, covered on both sides with a villeroy sauce (No. 500) containing mushrooms and raw fine herbs; let these get cold, then dip them in beaten eggs, and bread-crumbs, and fry them to fine golden color. Garnish the remove with the quenelles, minions and Villeroi ducks' livers.

Serve a financiere sauce (No. 464) separately.