Chicken Crepinettes with Truffles

Ingredients

• 8 ounces of chicken breast
• 8 ounces of lean pork
• 8 ounces of fat pork
• season to taste with salt
• season to taste with pepper
• a pinch of allspice
• a good dash of sherry
• a good dash of brandy
• soak some pig's caul in water
• a good tablespoonful of the forcemeat
• dip the crepinettes in melted butter
• roll in bread crumbs

Method

1. 1

   Chop the meats finely, season, and add sherry and brandy.

2. 2

   Soak and prepare the caul.

3. 3

   Roll forcemeat with truffles, wrap in caul, dip in butter, roll in crumbs, and broil.

4. 4

   Serve with Truffle sauce.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 18. The excerpt below is the record exactly as published.

Chicken Crepinettes with Truffles. Chop very fine 8 ounces each of chicken breast, lean pork and fat pork; season to taste with salt, pepper and a pinch of allspice and add a good dash each of sherry and brandy. Soak some pig's caul in water, drain and dry. Take a good tablespoonful of the forcemeat and roll it. Place a few slices of truffles on lop and then wrap 48 I , it in the pig's caul (using as little as possible of the caul). Dip the crepinettes in melted butter and roll in bread crumbs and broil over a clear charcoal fire. Serve with TrufHe sauce. Note. — ^The breast of chicken itself may be wrapped up in the crepinette. If this is done it should, though, be stiffened in hot butter and allowed to get cold. See also Crepinettes of Quail, I Crepinettes a la Strasbourgeoise — Crepinettes, Strassburg Style. Prepare the Crepinettes as indicated in the previous receipt, adding to the forcemeat some foie-gras (cut in small squares). Crepinettes de Cailles — Crepinettes of Q,uail. Prepare in the same manner as for Chicken Crepi- nettes. Lift the breasts of 6 quail and saute them lightly in butter over a brisk fire (leaving them underdone)^ Allow them to get cool, then wrap them around first with forcemeat and next with pig's caul. Finish in the same manner as in the other receipt. A little cooked forcemeat may be added to these crepinettes. Crepinettes de Pigeon — Crepinettes of Squab. Follow the directions as given for Crepinettes of Quail, using squabs instead of quail. Note. — ^Any of these crepinettes may be garnished! with puree of chestnuts, potatoes, sweet potatoes, len-^ tils, peas, beans, etc. Pieds de Porc Farcis Truffes — Stuffed Truffled Pigs' Feet. Have ready cooked some pigs' feet. Cut them lengfthwise in halves, bone them and wrap them up with forcemeat (as explained in a previous receipt) ; finish and cook exactly as crepinettes, laying in addi- 49 tiqa a few slices of truffles on each side of the pigfs feet (the truffles to lie right under the caul). Serve with Perigueux sauce. Jambon a la Casino— Ham, Casino Style. Put into a bowl 3 tablespoonfuls of Chutney and 2 of German mustard, and dilute with 3 tablespoonfuls of sweet oil. Cut some cooked ham in slices, spread over it the above mixture, roll in bread crumbs, broil over a brisk fire, and serve on a hot dish. Note. — ^This dish is an excellent relish for the hot season. MoELLE suR Toast a la Diable — ^Deviled Marrow ON Toast. Cut some marrow into slices ^ inch thick, and par- boil them in salted water; arrange nicely on trimmed toasts, besprinkle with Parmesan cheese (mixed with a liberal amount of cayenne), place on a baking sheet, and put in a hot oven for 8 or 10 minutes (or until the marrow becomes thoroughly hot and slightly colored). Serve without delay. Croquettes de Volaille — Chicken Croquettes. Cut the flesh of a cooked chicken (or fowl) into small squares and add one-third the amount of chopped mushrooms. Reduce the same amount of Bechamel as there is chicken meat, thicken with a few egg yolks and add the chicken and mushrooms. Season to taste with salt, pepper and nutmeg; put on a dish and set in a cool place to get cold. When thoroughly firm, shape the preparation in any desired form, dip in beaten eggs, roll in bread crumbs and fry in hot lard. Serve separate, Cream, Truffle, Tomato, Colbert or Beamaise sauce. Chicken croquettes may be garnished with peas, 50 asparagus tips, carrots or turnips in cream, etc. They may also be flavored with truffles, etc. Croquettes de Volaille a la Marigny — Chicken Croquettes, Marigny Style. Cut into very small dice, i pound of cooked chicken breast, J4 pound of mushrooms, 4 ounces of truffles and 4 ounces of artichoke bottoms. Heat in a sautoire, i quart of Veloute sauce, and when it boils, bind it with 4 egg yolks and a little cream ; add to it the above ingredients, season to taste, and put aside to cool. When cold, form into round balls (2 inches in diameter), dip in beaten eggs and bread crumbs, stick a small branch of parsley in the center of each, and fry in hot lard. Dress each croquette on a half tomato (previously baked) and surround with a light Cream sauce. Croquettes de Jambon a la Zingara — Ham Croquettes, Zingara Style. Chop finely and fry in butter (without browning), I white onion; when the butter turns clear, add 2 chopped sweet peppers ; fry for a few minutes longer, then add 8 ounces of lean cook

Cook this with the app: pantry check, scaling, and the assistant.