Croustades of Marrow à l’Albany

Croustades de Moelle à l’Albany

Method

Take half the breast of a cooked chicken, or some rabbit if preferred; chop it up very finely, and then mix it with two hard boiled yolks of eggs, which have been rubbed through a sieve or chopped fine, one chopped eschalot, pinch of chopped parsley, thyme, bayleaf, two ounces of white breadcrumbs, and one large fresh mushroom that has been well washed, dried, and chopped, a dust of cayenne pepper, and a little salt; mix well all together in a basin with half an ounce of raw butter and two raw yolks of eggs. Cut some little rounds of bread about two inches in diameter and one and a half inches thick, and cut them so that the insides can be scooped out after they have been fried; fry the croustades a golden colour, scoop them out; place a piece of the prepared mixture about the size of a walnut in each, pressing it round the croustade, and put inside this a nice slice of blanched beef marrow; cover this with more of the mixture, piling it well on the top of the croustade; sprinkle with a few lightly browned breadcrumbs, and place in a moderate oven for twelve minutes with a buttered paper over; when cooked, disk up on a purée of fresh mushrooms, and serve for an entrée for dinner or luncheon, or for a second course dish. They should be served very hot.

Purée of Mushrooms for Croustades

Well wash one pound of fresh mushrooms, and chop them fine and put them in a sauté pan with one and a half ounces of butter; draw down on the side of the stove for seven or eight minutes, then mix with two tablespoonfuls of freshly made breadcrumbs; season with a little white pepper and salt, add two or three tablespoonfuls of brown sauce, boil up and use.

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