Croustades
Ingredients.
Half a pound of Puff-paste.
Quarter of a pound of Quenelle Meat.
Quarter of a pound of Chicken Mixture, or Quarter of a pound of Oyster Mixture.
Line some small plain moulds with puff-paste, fill them with raw rice to keep the paste in position, bake them a light brown, turn out the rice and the cases out of the mould and spread the inside of the cases with a thin layer of quenelle meat, fill the centre with chicken or oyster mixture, bake again a few minutes to cook the quenelle meat. Serve very hot on a folded serviette.
Croûtes à l'Alsacienne.
Ingredients.
One tablespoonful of Cream.