Make a preparation as for rissoles de volaille (No. 404), but adding
tongue, truffles, and pistachios cut in small fillets; when cold make
them into croquettes about two inches long, but do not bread-crumb them;
pass a silver skewer through, then have ready some batter for frying
(No. 1285), hold each skewer by the head, pour some batter over each
croquette with a spoon, covering every part of them, and fry in lard,
but not too hot, as they must be quite white and crisp; dress them on a
napkin and serve very hot.
For Aiguilettes de Gibier à la jolie fille proceed exactly as above,
only using game in the preparation instead of fowl.
In France hors-d’œuvres are made of tastefully dressed anchovy
salads, olives, &c., to invigorate the appetite, which is unrequired at
this almost the commencement of the dinner.