Cut a bit of crumb of bread into round or square shapes, and on
each put a spoonful of fowl or rabbit forcemeat, a little chopped
tongue, and a slight flavouring of chopped herbs; cover with a
slice of bread the same shape as the underneath piece, put them in
a buttered fireproof dish, and moisten them well with cream,
butter, and stock. Cook until all the liquor is absorbed, but turn
them over so that both sides may be well cooked, then flour and dip
them into beaten-up eggs; fry them a good colour and serve very
hot.
For a maigre dish use forcemeat of fish or lobster, and more cream
instead of stock.
Fowl, Duck, Game, Hare, Rabbit, &c.
No. 131. Soffiato di Cappone (Fowl Souffle)
Ingredients: Fowl, Bechamel, stock, semolina flour, potatoes,
salt, eggs, butter, smoked tongue or ham.
Prepare a puree of fowl or turkey and a small quantity of grated
tongue or ham, and whilst you are pounding the meat add some good
gravy or stock. Then make a Bechamel sauce (No.
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