(899). Croustades Of Gnocquis A La Rivoli (Croustades De Gnocquis A La Rivoli)

Prepare a gnocquis paste with half a pound of flour, half a pound of fecula, one quart of milk, five ounces of butter, fifteen raw egg-yolks and one whole egg, some salt, sugar, nutmeg and four tablespoonfuls of grated parmesan cheese. Put into a bowl the flour, fecula, cheese, salt, sugar and nutmeg, and incorporate in slowly two and a half ounces of butter, eight egg-yolks and the whole egg, work them well together, then add the remainder of the butter and eggs; butter some six-sided molds two and a quarter inches in diameter, two inches wide at the bottom, and one inch and an eighth in height, fill with the gnocquis paste and then poach them; when cold unmold, dip them in eggs and bread-crumbs, and mark a place on top for a cover, fry them a fine color and empty the insides to fill with a salpicon of truffles, mushrooms and unsmoked red beef tongue, small delicate chicken quenelle balls, serve with a brown sauce (No. 414), reduced with meat juice and tomato essence. Dress them on a folded napkin.

(900). Croustades Perretti (Croustades A La Perretti)

Have ready two pounds of noodles (No. 142), cook this for four minutes in boiling, salted water, drain well and return it to the saucepan; season, and finish with six ounces of butter and four ounces of parmesan in such a way as to obtain a compact preparation. With this fill some buttered six sided molds, cool them ou ice, unmold, dip them in beaten eggs, roll them in while bread-crumbs, and smooth the surfaces with the blade of a knife, mark them on one side with a pastry cutter, three-quarters of an inch in diameter, and ten minutes before serving plunge them into hot fat to attain a golden color, drain, and empty them, then fill the insides with a salpicon of chicken and mushrooms, mingled with some supreme sauce (No. 547), and chicken glaze (No. 398); put back the cover previously removed, and dress them to serve.

For Talliarines proceed the same as for the noodles, only use a salpicon of olives cut in small three-sixteenth inch squares, some mushrooms, foies-gras, brown sauce (No. 414) and tomato sauce (No. 549).

(901). Croustades A La Piedmontese (Croustades A La Piemontaise)

Set a quart of broth or water on the fire, and when it boils, drip into it like rain, six ounces of semolino, let it cook slowly for twenty minutes, then incorporate into it one ounce of butter and four spoonfuls of grated parmesan, also a little salt and nutmeg. Lay in cold ice water some six-sided molds (Fig. 221), take them out one by one, and fill them with the above preparation; leave them to stand on ice till cold, then unmold, dip them in beaten eggs, and roll in powdered crackers, then again in beaten eggs and afterward in bread-crumbs, smooth the surfaces with the blade of a knife, and mark on top with a round three-quarter of an inch pastry cutter; fry them a fine color, remove the covers, and empty out the insides; fill these with a .salpicon of truffles, mushrooms, beef palates, duck livers, small quenelles and a little brown Madeira sauce (No. 492). Replace the covers, and serve them dressed on folded napkins.

For Polenta Croustades proceed exactly as for the semolino, finishing them the same; fill the insides with white truffles and quarter inch squares of sweetbreads, and cover with an espagnole sauce (No. 414) reduced with dry mushrooms and tomato essence added.