Cepes Minced in Croustades

Trim some bread croutons into ovals three inches long by two inches wide and half an inch thick; slit them all around an eighth of an inch from the edges and fry in clarified butter; remove the tops and empty them completely. Peel some cepes, cut them in two through their thickness, salt over and leave them for twenty minutes, then mince them finely and fry in butter; drain this off and transfer them to a saucepan, adding some sour cream; finish cooking, then mingle in a little bechamel sauce (No. 409) and meat glaze (No. 402); add a small bit of finely cut-up green fennel and fill the croustades with this preparation; serve at once, very hot.