Croutons alla Romana

Croutons alla Romana

Ingredients:
Bread
Fowl forcemeat
Tongue
Truffles
Herbs
Cream
Stock
Butter
Flour
Eggs

Directions:
1. 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 chen 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.