277. Croquettes of Game.
—To be made exactly like the chicken croquettes (No. 276), adding six hashed mushrooms and half a gill of cold fumet de gibier (No. 218).
278. Croquettes of Foie-gras.
—Mix half an ounce of cooked, smoked beef-tongue with half a pint of dry salpicon of foie-gras. Put it into a saucepan with a gill of béchamel (No. 154), half a glassful of Madeira or sherry wine, and a tablespoonful of meat-glaze (No. 141). Reduce for ten minutes, stirring well, then transfer to a cold, flat dish, cover with buttered paper, and put aside to cool. Divide the preparation into six parts—each one shaped like a pear—roll them in fresh bread-crumbs, dip in beaten egg, and put a slice of truffle on the top of each. Again roll in bread-crumbs, and fry in boiling fat for four minutes. Remove them, drain well, and serve on a hot dish with a folded napkin. Any desired garnishing may be added.