1870—Crépinettes de Perdreaux

After substituting the meat of a young partridge, cleared of all tendons, for the veal sweetbreads, and fresh bacon for calf’s udder, proceed exactly as directed (as regards quantities and other particulars) under “Crépinettes de ris de Veau” (No. 1222, Crépinette de Ris de Veau), taking care to add three oz. of chopped truffles per lb. of the forcemeat.

Divide up the forcemeat into portions one and one-half oz. to two oz. in weight; wrap them in pig’s caul; roll them first in melted butter and then in bread-crumbs, and grill them gently.

The usual accompaniment to these No. 1410, Crépinettes Truffées is a light chestnut or lentil purée.