One Egg (II)
Seasoning. G2 Breadcrumbs. Frying Fat.
About two ounces of Chicken Forcemeat.
Fry some very thin pancakes in the butter.
Stamp some rounds out of them about two inches in diameter.
Prepare a salpicon as follows:-Cut the foiegras, mushrooms, and sweetbread into very small dice. Put this in a sauté-pan with the sauce.
When thoroughly hot add the yolk of an egg; season with salt, pepper, and a pinch of grated nutmeg. Put it on a plate and let it cool.
When cold, shape it into little balls; place these in the centre of the rounds of pancake. Put a little raw chicken forcemeat round the edge of each, and fold over the same as rissoles. Brush them over with egg, dip them in breadcrumbs, and fry them a golden colour. Dish them up on a folded napkin, and serve hot.
Ris de Veau en Kari. (Curried Sweetbreads.) Ingredients.