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Salt and Pepper (Cro ton of fried Bread)

A croûton of fried Bread.

A small quantity of mashed Potatoes.

Roast one of the partridges, bone the other, and pound the meat (freed from sinews and skin) till smooth; add the raw egg, panada, and velouté sauce; season to taste, and rub through a wire sieve. This is the farce.

Bone the cooked partridge when cold, and cut into thin slices.

Stamp out some rounds for garnish, and eight to ten pieces in cutlet shapes.

Stamp out some little rounds of white of egg (hard-boiled), of truffle, and of mushroom. Butter eight to ten cutlet moulds; decorate them with these little rounds; put them on the ice to set.

Work up the farce, and put a thin layer in each mould; lay a thin slice of cooked partridge on the top, and fill up with the farce; smooth it over with a wet knife (press down well); put them in a sauté-pan containing a little hot water; cover with a buttered paper, and cook in a moderately heated oven for twenty minutes.

Heat up the financière ragoût in the Madère sauce; add the remaining mushrooms and truffles, left whole or cut in dice, and simmer for a few minutes. Fix the croûte of fried bread in the centre of a hot dish, around which put a thin border of mashed potatoes. Turn out the cutlets, dress them neatly on the border of mashed potatoes. Arrange the financière as a garnish artistically on the croûte; pour the sauce round, sprinkle with a little dissolved meat glaze, and serve.

Crépinettes de Lapin (ou Veau) au Beurre de Concombres. (Crépinettes of Rabbit or Veal with Cucumber (Cream) Sauce.

Ingredients.

About twelve ounces cold Rabbit (or Veal).

Four ounces of Bacon or Ham.

Two ounces of Butter.