Game, Chicken or Fat Liver Croquettes, Dauphine

Remove the fillets either from some game or chicken (or replace them by some fat livers), suppress all skin and nerves and chop them up finely, then pound in a mortar and add one pint of veloute (No. 415), and one ounce of butter with some essence of mushrooms (No. 392) worked into it, pass it through a tammy being careful to have the puree more consistent than liquid. Break separately in a bowl, eight egg-yolks and one whole egg for each quart of puree, add this and season with salt, pepper and nutmeg. Butter some molds (No. 2, Fig. 137), fill them with the preparation, and poach them in a slow oven; let get cold, then unmold, and roll them in beaten eggs and bread-crumbs, and fry to a good color, dress, range them on folded napkins and garnish with fried parsley. These croquettes may be made by mixing half foies-gras with either the chicken or game.