Royal Meal II: Appetisers

Esteemed Readers,

today I offer you two rather curious but easy to be made recipes that fit perfectly as appetisers. I hope you will enjoy the final result!

Bouillans (Boiled Sliced Chicken or Capon for Entrées)

To cook bouillans take some fried chicken or capon, some marrow as big as a quail egg, the same quantity of lard & some fine herbs. Chop & season everything, put on a plate. Make a perfect stuffing, then roll it as thin as a piece of paper, then shape it again. Take a bit, make a ball & add a drop of water above. Then add some stuffing, (smaller balls) on the top & fix well with fingers. Then cut them in two & fry. You can serve them as hors-d’oeuvre or garnish entrées . But they must be served hot with some lemon juice & a touch of white wine. 

Croquets

Croquets is a dish that is certainly consists of a tender stuffing. They are shaped either as big as an egg or as small as a nut. They may be served as appetisers for entrées, – at least as hors-d’oeuvres,- as well they fit for garnish.

So take stomachs of a fatted fowl, a chicken & a partridge. Chop this meat, adding some white lard, veal udder, veal sweetbread, truffles & champignons, marrow, crumbs of bread, soaked in milk & all sorts of fine herbs. Add some cream-cheese & some cream, just enough for the consistency. Chop & season everything well, add 4 or 5 fresh eggs & 1 or 2 egg whites. Make round croquets from the mass. Soak them in beaten egg, roll in bread crumbs. Leave them on the plate for a while, then fry & serve hot. The same stuffing fits for meatballs & filets mignons.

Bon Appétit! 🙂 🙂 🙂

                                                                   Vive le Roy!

Maria KethuProfumo

PS. The original recipes you may find in books of Esteemed le Sieur de La Varenne & le Sieur Massailot.