Coquilles de champignons. Mushroom coquilles.
Coquilles de cervelle de veau. Calf's brain coquilles.
Coquilles de fraise de veau truffee.
Coquilles of truffled calf's ruffle.
Coquilles de truffes. Truffle coquilles.
Coquilles de perdreaux. Partridge coquilles
Coquilles de poulet d la cardinal.
Minced chicken and crayfish tails m shells.
Coquilles de ris de veau. Sweetbread m shells.
Couscoussous de chevreuil.
Fried venison meat dumplings.
Capisantis d la Milanaise. Milanese capisantis.
Richly prepared minced Italian sausage with rice and
parmesan cheese, baked and served in shells.
Cannelons.
Cannelons are puff-paste rolls filled with finely minced
meats, &c. They are either egged and baked in the
oven or egged and crumbed and fried in clarified butter
or dripping.
Cannelons auSfkaucisses. Sausage meat cannelons.
Cannelons d la puree de volaille.
Chicken paste cannelons.
Cannelons d la puree de truffes.
Truffle puree cannelons.
Cannelons a la puree de gibier. Game paste cannelons.
Cannelons a la puree de champignons.
Mushroom puree cannelons.
LIGHT ENTREES AND HOT SIDE DISHES 139
Croquettes.
Croquettes are certain prepared minced meats, &c.,
made into various shapes, egged, crumbed, and fried
in clarified butter or dripping.
Croquettes de volaille. Chicken croquettes.
Croquettes de riz au salpicon.
Rice and chicken meat croquettes.
Croquettes de veau. Veal croquettes.
Croquettes de foie gras. Goose liver croquettes.
Croquettes de rognons de veau. Calf's kidney croquettes.
Croquettes de gibier aux truffes.
Game croquettes truffled.
Croquettes de 'perdreaux. Partridge croquettes.
Cromesquis.
Cromesquis or Kromeskis are small rolls of certain
prepared minced meats, rolled in thin slices of bacon,
dipped in batter, fried in hot lard or fat, and served with
fried parsley.
Cromesquis de volaille. Chicken kromeskis.
Cromesquis de gibier. Game kromeskis.
Cromesquis aux huitres. Oyster kromeskis.
Cromesquis a la Busse. Russian kromeskis.
These consist of minced chicken, ham, tongue,
truffles, and mushrooms.
Cromesquis de pied de pore. Pig's feet kromeskis.
Cromesquis de pluvier. Plover kromeskis.
Cromesquis de homard. Lobster kromeskis.
Cromesquis d'ecrevisses. Crayfish kromeskis.
9
140 PRACTICAL GASTRONOMY
Crakovies. — Crakovies.
A kind of fritters made with tongue and truffles.
Darioles.
Small tartlets filled with certain minced meats, &c.,
baked in the oven.
Darioles defoie gras aux truffes.
Truffled goose-liver darioles.
Dariole d la Pirigueux. Fowl and truffle darioles.
Friandines. — Friandines.
These are made of puff paste. When the latter is
rolled out thin it is cut with a 2-inch fancy round
cutter, and a portion of the prepared mince of
either meat or game, &c., is placed in the centre of
each round, when it is covered with another round
of paste, egged, dipped in crushed vermicelli, and fried
in clarified butter, lard, or fat.
Friandines de volaille. Chicken friandines.
Friandines de gibier. Game friandines.
Friandines de foie g'>^as. Goose-Uver friandines.
Friandines de ris de veau. Sweetbread friandines.
Friandines de poisson. Fish friandines.
Friandines aux hultres. Oyster friandines.
Friandines de homard. Lobster friandines.
Friture d'huitres. Fried oysters.
Barboiled oysters, dried, dipped in batter, fried in
boiling fat or lard, and served with fried parsley.
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Coquilles de champignons. Mushroom coquilles.
Coquilles de cervelle de veau. Calf's brain coquilles.
Coquilles de fraise de veau truffee.
Coquilles of truffled calf's ruffle.
Coquilles de truffes. Truffle coquilles.
Coquilles de perdreaux. Partridge coquilles
Coquilles de poulet d la cardinal.
Minced chicken and crayfish tails m shells.
Coquilles de ris de veau. Sweetbread m shells.
Couscoussous de chevreuil.
Fried venison meat dumplings.
Capisantis d la Milanaise. Milanese capisantis.
Richly prepared minced Italian sausage with rice and
parmesan cheese, baked and served in shells.
Cannelons.
Cannelons are puff-paste rolls filled with finely minced
meats, &c. They are either egged and baked in the
oven or egged and crumbed and fried in clarified butter
or dripping.
Cannelons auSfkaucisses. Sausage meat cannelons.
Cannelons d la puree de volaille.
Chicken paste cannelons.
Cannelons d la puree de truffes.
Truffle puree cannelons.
Cannelons a la puree de gibier. Game paste cannelons.
Cannelons a la puree de champignons.
Mushroom puree cannelons.
LIGHT ENTREES AND HOT SIDE DISHES 139
Croquettes.
Croquettes are certain prepared minced meats, &c.,
made into various shapes, egged, crumbed, and fried
in clarified butter or dripping.
Croquettes de volaille. Chicken croquettes.
Croquettes de riz au salpicon.
Rice and chicken meat croquettes.
Croquettes de veau. Veal croquettes.
Croquettes de foie gras. Goose liver croquettes.
Croquettes de rognons de veau. Calf's kidney croquettes.
Croquettes de gibier aux truffes.
Game croquettes truffled.
Croquettes de 'perdreaux. Partridge croquettes.
Cromesquis.
Cromesquis or Kromeskis are small rolls of certain
prepared minced meats, rolled in thin slices of bacon,
dipped in batter, fried in hot lard or fat, and served with
fried parsley.
Cromesquis de volaille. Chicken kromeskis.
Cromesquis de gibier. Game kromeskis.
Cromesquis aux huitres. Oyster kromeskis.
Cromesquis a la Busse. Russian kromeskis.
These consist of minced chicken, ham, tongue,
truffles, and mushrooms.
Cromesquis de pied de pore. Pig's feet kromeskis.
Cromesquis de pluvier. Plover kromeskis.
Cromesquis de homard. Lobster kromeskis.
Cromesquis d'ecrevisses. Crayfish kromeskis.
9
140 PRACTICAL GASTRONOMY
Crakovies. — Crakovies.
A kind of fritters made with tongue and truffles.
Darioles.
Small tartlets filled with certain minced meats, &c.,
baked in the oven.
Darioles defoie gras aux truffes.
Truffled goose-liver darioles.
Dariole d la Pirigueux. Fowl and truffle darioles.
Friandines. — Friandines.
These are made of puff paste. When the latter is
rolled out thin it is cut with a 2-inch fancy round
cutter, and a portion of the prepared mince of
either meat or game, &c., is placed in the centre of
each round, when it is covered with another round
of paste, egged, dipped in crushed vermicelli, and fried
in clarified butter, lard, or fat.
Friandines de volaille. Chicken friandines.
Friandines de gibier. Game friandines.
Friandines de foie g'>^as. Goose-Uver friandines.
Friandines de ris de veau. Sweetbread friandines.
Friandines de poisson. Fish friandines.
Friandines aux hultres. Oyster friandines.
Friandines de homard. Lobster friandines.
Friture d'huitres. Fried oysters.
Barboiled oysters, dried, dipped in batter, fried in
boiling fat or lard, and served with fried parsley.