Croustades a la Parmentier

Prepare a potato puree (No. 725); rub it through a very fine sieve as described in the puree and with it fill some buttered six-sided molds; let them get thoroughly cold on ice, then unmold and dip them in beaten eggs and bread-crumbs, mark an incision on top with a three-quarters of an inch in diameter pastry cutter, and fry them in hot frying fat till a nice color is attained, then remove the lid, empty out the insides and refill with a salpicon of crawfish for one-half, and mushrooms and truffles for the other half; mingled with an allemande sauce (No. 407). Serve very hot on folded napkins.