Recipes > Appetizers > Croutons alla Principesca

Croutons alla Principesca

Ingredients

• 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

Instructions

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.

Source

The Cook's Decameron.

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