Croutons alla Principesca Recipe

Ingredients:

Bread
Butter
Forcemeat (fowl)
Egg yolks (beaten)
Stock (reduced)

For the Ragout:
Tongue meat; cut to pieces
Sweetbread
Fowl (or game)
Truffles
2-3 Tablespoons of reduced Velute sauce
2-3 Tablespoons of reduced gravy

Instructions:

Fry bread on butter until golden and cut into pieces of heart shapes. Prepare the ragout: tongue bits, sweetbread, truffles, fowl, and reduced sauces (Velute and gravy).

Place spoonful ragout onto each of croutons then place a 1-inch thick of forcemeat on top; neatly trim its edges.

Glaze with beaten egg yolks. Place them on buttered ovenproof dish and bake for 20 mins. Glaze with (reduced) stock. Serve while hot.

>> Croutons alla Principesca Recipe