Little Croustades Of Calf's Brains Petites Croustades De Cervelles De Veau

Take some little corbeille moulds and line them with short paste (vol. i.) about one-eighth of an inclr'thick, pressing the paste well to the bottom of the moulds, to get them into a nice shape; prick the bottoms well with a fork, to prevent it blistering; trim the edges evenly, and line the paste with a buttered paper, putting the buttered side next the paste; fill up the insides quite full with raw rice or flour, place the moulds on a baking-tin, and cook the paste in a moderate oven for twenty to thirty minutes, when it should be a pretty fawn colour and perfectly crisp; then take out the papers and rice, remove the cases from the moulds, and return them to the oven for a few minutes to dry; when ready to serve, fill them with a ragout prepared as below; cover over each croustade with a lid of puff paste (vol. i.), and bake a light fawn colour, and dish up on a paper as shown in the engraving. Serve for an entree.

Ragout For Croustades Of Calf's Brains

Take a set of calf's brains and prepare them as in recipe vol. i. p. 33, then cut them into neat pieces about the size of a sixpenny-piece; mix them into a good hot, thick, creamy Veloute sauce (vol. i.), add a little chopped parsley, and use as directed above.

Little Patties Of Chicken A La Mancelle Petites Bouchees De Volaille A La Mancelle

Take some puff paste (vol. i.) that has been rolled six times, and stamp it out with a cutter about one and a half inches in diameter and one inch thick; place the rounds on a cold, wet baking-tin, brush them over with a whole raw beaten-up egg, using a paste brush for the purpose; then, with a plain round cutter, that is made hot by being dipped into boiling water, pierce a circle on each piece of paste to a quarter of an inch deep, and bake them in a quick oven for fifteen minutes; then take them from the oven, remove the small circle of paste, scoop out the insides, and fill up the spaces with a puree of chicken as below, using a forcing bag and pipe for the purpose; make a little well in the centre of this puree with a spoon, which should be occasionally dipped into hot water, and fill these wells up with the ragout as below.

Put two stiffly-whipped whites of eggs, seasoned with a pinch of salt and coralline pepper, into a forcing bag with a large rose pipe, and with it ornament the tops of the patties; sprinkle over this a little grated Parmesan cheese, and put them into a moderate oven for twelve to fifteen minutes; then take up and dish in a pile, as in engraving, on a bed of fried parsley, on a hot dish, and serve for an entree for dinner or luncheon.