Croustades De Riz A La Lucullus - Rice Crusts, Lucullus Fashion

Fill the crusts with 3 parts of fat goose liver, 2 parts mushrooms, and 1 part of truffles, all cut in small squares and heated in Madeira sauce. Serve on a folded napkin.

Croustades De Riz A La Toulousaine - Rice Crusts, Toulouse Style

Have the crusts but 1 1/2 inches high; fill the center with Regency garnishing, except the sweetbread, and set on each crust a braised lamb sweetbread; glaze over and serve on a napkin.

Croustades De Riz A La Chanceliere - Rice Crusts, Chancellor's Fashion

Same ingredients as for Regency Garnishing. Add stoned French olives, and heat in Madeira sauce. Serve on top of each crust a decorated chicken quenelle.

Note. - For further garnishings see under the heading of garnishings for patties and croustades.

Croustades De Nouilles - Noodle Crusts

When the noodles are cooked and drained put them in a saucepan with i pint of Bechamel sauce ; heat well; add 4 ounces of butter and 6 ounces of grated Parmesan cheese; season to taste and bind with 6 egg yolks.

Put the noodles in a tin pan under light press and finish them exactly as rice crusts.

They may be served with the same garnishings as rice crusts.

Note. - See also receipt for Noodles.

Croquettes De Nouilles Au Jambon - Noodle Croquettes With Ham

Follow the same directions as for Noodle Crusts. Add some cooked lean ham, cut in small squares, or thin strips. When cold, shape into croquettes, dip them in beaten eggs and roll in bread crumbs; fry in hot lard, and serve on folded napkin with fried parsley.

Tomato sauce may be served separately.

Croustades De Farina A La Dauphine - Farina Crusts, Dauphine Style

Stir 3/4 pound of farina into 2 quarts of boiling stock; stir continuously until it sets, and then place on the side of the range to cook for 25 minutes. Finish with 6 ounces of butter The Post-Gradaatc Cookery Book. 201 and 8 ounces of grated Parmesan cheese, and add salt to taste. Butter some small round Charlotte moulds, and fill them witrt the cooked farina, smooth the tops, cover with a well-buttered paper and put aside to get cold. After 2 hours, remove the paper, unmould the farina, and roll in bread crumbs and beaten eggs, and again in bread crumbs; repeat this operation, and then with a round pastry cutter make a light incision on the top of each crust (to be); fry to a nice color in hot lard, and drain. Take off the cover and scoop out the inside (being careful.not to break the crust).

Cut into 1/4-inch pieces equal parts of cocks' combs and kidneys, truffles, mushrooms and cooked sweetbread; heat this in a little Madeira, then bind with half veloute and half Hollandaise sauce. Fill up the crusts, put on their covers, and serve on a napkin.

Attereaux De Farina A La Suisse - Farina Skewers, Swiss Fashion

Cook the farina as explained for Farina Crusts, put into a pan to get cold, cut into round pieces 3/4 inch in diameter and 1/2 inch thick, and stick these pieces on a silver skewer with alternate slices of Swiss cheese (1/4 inch in thickness); egg and bread-crumb the skewers and fry in hot lard.

Serve on a folded napkin.