Croustades Perretti

Have ready two pounds of noodles (No. 142), cook this for four minutes in boiling, salted water, drain well and return it to the saucepan; season, and finish with six ounces of butter and four ounces of parmesan in such a way as to obtain a compact preparation. With this fill some buttered six sided molds, cool them on ice, unmold, dip them in beaten eggs, roll them in white bread-crumbs, and smooth the surfaces with the blade of a knife, mark them on one side with a pastry cutter, three-quarters of an inch in diameter, and ten minutes before serving plunge them into hot fat to attain a golden color, drain, and empty them, then fill the insides with a salpicou of chicken and mushrooms, mingled with some supreme sauce (No. 547), and chicken glaze (No. 398); put back the cover previously removed, and dress them to serve.

For Talliarines proceed the same as for the noodles, only use a salpicon of olives cut in small three-sixteenth inch squares, some mushrooms, foies-gras, brown sauce (No. 414) and tomato sauce (No. 549).