Queen of the Carnival Croustades

Croustades a la Reine du Carnaval

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Quenelles (Chicken or Godiveau)
  • 2 Truffles
  • A Sweetbread
  • 6 Kidneys
  • A Pint of Sauce Allemande
  • ½ Glassful of White Wine
  • ¼ Pound of Foundation Paste
  • Cracker Dust for Filling


Prepare six quenelles, either Chicken or Godiveau and place in a saucepan with a half glass of White Wine. Season the Wine first with a little salt and pepper. Add the mushrooms and the truffles all cut into dice-shaped pieces. Poach for six or eight minutes, and then take one pint of hot Sauce Allemande and put all this mixture into it. Let all stand on the hot stove for five minutes and in the meanwhile spread out a quarter of a pound of Foundation Paste, Pate-a-Foncer, to the thickness of an eighth of an inch; line six tartlet molds with this and fill with cracker crumbs that have been pounded into a dust. Cover with a buttered paper and set in the oven and bake for ten minutes. Then take out, remove all the cracker dust and fill the molds with the hot mixture of Chicken, etc. Set in the oven for three minutes, dress nicely on a hot dish and serve hot.