1019. Kromeskys, A La Russe

Cut the fillets of a roast fowl into very small neat dice, and put them on a plate with half their quantity of mushrooms and truffles, also cub into small dice. Stir the Bechamel or Allemande sauce over the fire until stiffly reduced, and then throw in the minced chicken, etc., mix the whole well together, to spread it out upon a dish about an inch thick, and put it to cool in the larder. Next, cut this preparation into small pieces somewhat in the form of a common cork, and place them on an earthen dish. A calf's udder, previously braized for the purpose, must be cut, when cold, into very thin layers, just large enough to wrap one of the Kromeskys round with; they must then be dipped in some light batter, and fried crisp in plenty of hog's-lard made hot for the purpose. Dish them up with fried parsley in the centre and round the base, and serve them the moment they are done.

1020. Croquettes Of Fowl And Mushrooms

The mince for these is prepared in the same way as for Kromeskys, and when it has become cold, must be cut up in pieces about the size of a plover's egg, and rolled with a little bread-crumb, either in the form of corks, pears, or very small cutlets; they must next be dipped in beaten eggs and bread-crumbed a second time; roll them smooth, and if they have been shaped like pears, a stalk of green parsley should be stuck into each to imitate the stalk of pears. Just before sending to table, fry the croquettes of a light color in hog's-lard made quite hot for the purpose, dish them up on a napkin with fried parsley, and serve.

1021. Mince, Or Salpicon For Patties

Cut the fillets of a roast fowl into small dice, then take two dozen mushrooms, one truffle, and a small piece of red tongue, and cut these also in a similar way; mix all these with the fowl, add enough sauce, either Bechamel, Allemande, or Espagnole, and use this for garnishing patties, or croustades.