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Entrées: Croquettes

Croquettes de volaille aux truffes are made with chopped truffles instead of ham or tongue, and are served with truffle sauce. Dressed with tongue and served in a white sauce with chopped tongue, they are called Croquettes de volaille à l'écarlate.

Petites bombes à la Reine are little moulds of chicken forcemeat. They may be served cold, set in aspic, as Chaudfroid en aspic à la Reine.

Petites bombes à la Princesse are moulds made of chicken forcemeat with croquette preparation in the centre, and are served with white sauce and a vegetable garnish.

Crêpes à la Reine are small pancakes folded over chicken croquette preparation, cut in halves and served in a crown.

Dormers de volaille are chicken dormers-the whites of hard-boiled eggs filled with chicken forcemeat; served with spinach or any vegetable garnish, and a white sauce with chopped ham.

Quenelles de volaille are quenelles of chicken forcemeat. They are poached and served with a dressed vegetable, or dipped in white sauce, breadcrumbed and fried. Au Suprême, they are served with Suprême sauce.

En demi deuil, half of them are rolled in chopped truffles; dressed in a crown, with white sauce and chopped truffles.

À l'écarlate, they are dressed alternately with glazed slices of tongue of the same size, and served with Suprême sauce. If a Russian tongue is used, they are called à la Russe instead of à l'écarlate.