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27. Finaciere pour Vol-au-vent.
Cut up in small pieces a cooked
chicken, and put them
into a smooth sauce with some mushrooms,
sweetbreads,
forcemeat-balls, cocks'-combs and
cocks'-kidneys. When you
have to boil a fowl so as to garnish
the finaciere, use the
liquor to make the smooth sauce, with
a little clarified gravy
and the juice of mushrooms.
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