— de RiS de Veau. — Sweetbread stew baked in
shells.
— de TrufFes. — Sliced truffles, with brown sauce
baked in shells.
Croustades or Cassolettes.
Croustades are oval or spherical shapes of baked
or fried paste, bread, rice or potato crusts, which
are filled with minced or delicate ragouts of meat
or game.
CROMESQUIS
81
Croustades aux huitres.— Oyster croustade filled
with poached oysters, mushroom heads, sliced
truffles, and veloute sauce.
— de gibier a la Vatel (Game Croustade, Vatel
Style). — Stewed fillets of game, richly flavoured
with chopped truffles and mushrooms, served in
fried bread croustades.
— & l’lmperiale. — Baked rice croustade filled with
a ragout of chicken fillets, foie-gras, mushrooms and
truffles (supreme sauce).
— de Macaroni. — Macaroni croustade filled with
cooked macaroni, ham cut in dice, cheese and
tomato sauce.
— de volailles a laPerigueux (Chicken Croustade,
P£rigord Style).— Stewed fillets of chicken with
truffles and brown sauce, baked in paste crust
cases.
— a la PePigOUPdine. — Fried rice croustade filled
with small game quenelles, slices of sweetbread,
cocks’ combs, kernels and truffles ; sauce, madere.
— a la Richelieu. — Baked paste croustade filled
with small chicken quenelles, poached and fried,
mushrooms, and truffle sauce.
— de Venaison (Venison Croustade). — Stewed fillets
of venison baked in paste crust cases.
Crepinettes and Andouillettes.
Crepinettes are small square-shaped meat mixtures,
wrapped in pig’s caul, egged, crumbed, and fried in
clarified butter or dripping.
Andouillettes are made similarly to crepinettes, but,
in place of being crumbed and fried, are braised in
butter and served in paper cases.
Crepinettes de Volaille truffee.— Chicken and
truffle crepinettes.
— de Faisan. — Pheasant crepinettes.
— de Lievre. — Hare crepinettes.
— de LeVPaut. — Wild rabbit crepinettes.
— de Perdreau tFUffee. — Partridge and truffle
crepinettes.
■ — de Pluvier. — Plover crepinettes.
Andouillettes de Gibier. — Game andouillettes.
— a la Romaine. — Minced chicken, mushroom,
truffle, cheese, and meat glaze, made into salpicon,
shaped oval, wrapped in caul and braised ; served
with truffle sauce.
Cromesquis.
Cromesquis or kromeskis are small rolls of savoury
preparations called^salpicon, which are rolled in thin
82
ENTREES
slices of bacon, dipped in frying batter, and fried in
hot lard or other fat ; garnished with fried parsley.
Cromesquis au Jambon.— Little rolls or cork
shapes of minced ham, mushroom and truffle, made
up in salpicon with madere sauce, rolled up in
bacon, dipped in batter, and fried in deep fat.
— d’eepevisses. — Crayfish kromeskis.
— de gibier. — Game kromeskis.
— de homapd. — Lobster kromeskis.
— aux huitpes. — Oyster kromeskis.
— de pied de pope.— Pig’s feet kromeskis.
— de pluvieP. — Plover kromeskis.
— <L la Russe (Russian Kromeskis). — These consist
of minced chicken, ham or tongue, truffles and
mushrooms.
— de volaille. — Chicken kromeskis.
Croquettes.
Croquette is the name given to oval, round, ball,
cutlet, or cork shapes of minced meats, fish, poultry or
game. These shapes are egged, crumbed, and fried
in clarified butter or dripping.
Croquettes de volaille.— Chicken croquettes.
— de foie-gras. — Goose liver croquettes.
— de Gibier aux truffes.— Game croquettes with
truffles.
— de perdPeau. — Partridge croquettes.
— de PiZ au salpicon. — Cooked rice and minced
chicken, ham, etc., made into croquettes and
fried.
Page 46
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— de RiS de Veau. — Sweetbread stew baked in
shells.
— de TrufFes. — Sliced truffles, with brown sauce
baked in shells.
Croustades or Cassolettes.
Croustades are oval or spherical shapes of baked
or fried paste, bread, rice or potato crusts, which
are filled with minced or delicate ragouts of meat
or game.
CROMESQUIS
81
Croustades aux huitres.— Oyster croustade filled
with poached oysters, mushroom heads, sliced
truffles, and veloute sauce.
— de gibier a la Vatel (Game Croustade, Vatel
Style). — Stewed fillets of game, richly flavoured
with chopped truffles and mushrooms, served in
fried bread croustades.
— & l’lmperiale. — Baked rice croustade filled with
a ragout of chicken fillets, foie-gras, mushrooms and
truffles (supreme sauce).
— de Macaroni. — Macaroni croustade filled with
cooked macaroni, ham cut in dice, cheese and
tomato sauce.
— de volailles a laPerigueux (Chicken Croustade,
P£rigord Style).— Stewed fillets of chicken with
truffles and brown sauce, baked in paste crust
cases.
— a la PePigOUPdine. — Fried rice croustade filled
with small game quenelles, slices of sweetbread,
cocks’ combs, kernels and truffles ; sauce, madere.
— a la Richelieu. — Baked paste croustade filled
with small chicken quenelles, poached and fried,
mushrooms, and truffle sauce.
— de Venaison (Venison Croustade). — Stewed fillets
of venison baked in paste crust cases.
Crepinettes and Andouillettes.
Crepinettes are small square-shaped meat mixtures,
wrapped in pig’s caul, egged, crumbed, and fried in
clarified butter or dripping.
Andouillettes are made similarly to crepinettes, but,
in place of being crumbed and fried, are braised in
butter and served in paper cases.
Crepinettes de Volaille truffee.— Chicken and
truffle crepinettes.
— de Faisan. — Pheasant crepinettes.
— de Lievre. — Hare crepinettes.
— de LeVPaut. — Wild rabbit crepinettes.
— de Perdreau tFUffee. — Partridge and truffle
crepinettes.
■ — de Pluvier. — Plover crepinettes.
Andouillettes de Gibier. — Game andouillettes.
— a la Romaine. — Minced chicken, mushroom,
truffle, cheese, and meat glaze, made into salpicon,
shaped oval, wrapped in caul and braised ; served
with truffle sauce.
Cromesquis.
Cromesquis or kromeskis are small rolls of savoury
preparations called^salpicon, which are rolled in thin
82
ENTREES
slices of bacon, dipped in frying batter, and fried in
hot lard or other fat ; garnished with fried parsley.
Cromesquis au Jambon.— Little rolls or cork
shapes of minced ham, mushroom and truffle, made
up in salpicon with madere sauce, rolled up in
bacon, dipped in batter, and fried in deep fat.
— d’eepevisses. — Crayfish kromeskis.
— de gibier. — Game kromeskis.
— de homapd. — Lobster kromeskis.
— aux huitpes. — Oyster kromeskis.
— de pied de pope.— Pig’s feet kromeskis.
— de pluvieP. — Plover kromeskis.
— <L la Russe (Russian Kromeskis). — These consist
of minced chicken, ham or tongue, truffles and
mushrooms.
— de volaille. — Chicken kromeskis.
Croquettes.
Croquette is the name given to oval, round, ball,
cutlet, or cork shapes of minced meats, fish, poultry or
game. These shapes are egged, crumbed, and fried
in clarified butter or dripping.
Croquettes de volaille.— Chicken croquettes.
— de foie-gras. — Goose liver croquettes.
— de Gibier aux truffes.— Game croquettes with
truffles.
— de perdPeau. — Partridge croquettes.
— de PiZ au salpicon. — Cooked rice and minced
chicken, ham, etc., made into croquettes and
fried.