Cassolettes, Montholon

Procure timbale molds (No. 3, Fig. 137), fill these with butter melted to a cream, and let get very cold; unmold by dipping them into hot water, and stand them away on the ice until hard, then dip them into powdered crackers, and in beaten eggs, also in bread-crumbs, again in the eggs, then roll them in bread-crumbs once more, smooth the surfaces with the blade of a knife, and form an incision on the top with a round pastry cutter three-quarters of an inch in diameter; plunge them into very hot frying fat, lift off the cover, and turn them over on to a grate placed over a tin pan, and set them at the oven door; when the butter has entirely melted, fill the insides with a salpicon of truffles, beef palates, and sweetbreads, mixed with supreme sauce (No. 547), lay on top a cover made of a fluted and glazed mushroom, and serve hot.