268 | Cromesquis aux Truffles.
—Bone a cooked chicken, hash the meat very fine, and put it in a sautoire with a pint of very strong velouté sauce (No. 152), adding two well-hashed truffles, and seasoning with a good pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Let cook for ten minutes, stirring occasionally, then transfer it to a flat tin plate and let it cool. Spread it out an inch thick; then divide it into six parts, and wrap each one in a veal udder, or a piece of crepinette well rolled around. Immerse them in flour batter (No. 1185), and plunge them into boiling fat for five minutes, or until they are slightly browned. Drain on a cloth, and serve on a hot dish with a folded napkin, decorating with fried parsley.
All cromesquis are made the same way, only serving with different garnishing or sauces.