Recipes > Appetizers > Croutons alla Principesca

Croutons alla Principesca


  • bread
  • butter
  • tongue
  • sweetbread
  • fowl or game
  • truffles
  • 2 or 3 spoonsful of well-reduced Velute sauce
  • 2 or 3 spoonsful of reduced gravy
  • fowl forcemeat
  • yolk of eggs beaten up
  • reduced stock


Fry a bit of bread in butter till it is a light brown colour, then cut it into heart-shaped pieces. Prepare a ragout with bits of tongue, sweetbread, fowl or game, truffles, Velute sauce, and reduced gravy. Put a spoonful of the ragout in each crouton, and over it a layer of fowl forcemeat half an inch thick; trim the edges neatly, glaze them with the egg yolks, and put them in a buttered fireproof dish in the oven for twenty minutes. Then glaze them with reduced stock and serve hot.

For a maigre dish use fish for the ragout and forcemeat.


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The Cook's Decameron.

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