Chicken Croquettes

Mrs. P. B. Ayer. Two well cooked chickens chopped fine; one pound rice boiled not more than twenty minutes; an onion, if preferred; one-half pound old cheese grated; parsley chopped fine; very little cloves, mace and thyme; cay-enne and black pepper to season. Mix this thoroughly with the yolks of ten eggs, well beaten; one pint of sifted crackers; beat six eggs, separately; form the first compound in a pointed wine glass, dip first in the egg and then in the sifted cracker, and brown in hot lard. Heat before eating.

Chicken Croquettes

Mrs. J. Young Scammon.

The proportions that we give below are for half a good sized chicken. After boiling, chop the meat fine, fry it with one ounce of butter; then add one half teaspoon of flour; stir for half a minute, adding the chopped meat and a little more than a gill of meat broth; salt, pepper and a pinch of nutmeg; stir for five minutes, then take it from the fire and mix the yolks of two eggs with it; put on the fire again for one minute, stirring the while. Lastly, you may or may not add four mushrooms chopped, or two truffles, or both, according to taste. Turn the mixture into a dish and set it away to cool. When perfectly cold mix it well, as the upper part is drier than the rest; put it in parts on the pasteboard, a tablespoon for each part. Have bread crumbs on the pasteboard, then make them into any form required. Dip each croquette in beaten egg; roll in bread crubs again and fry in hot fat. Garnish each croquette with a sprig of parsley.

Chicken Ceoquettes

Marion Harland.

Minced chicken; about one-quarter as much fine bread crumbs as you have of meat; one egg beaten light to each cup of meat; gravy enough to moisten the crumbs and chicken ; or, if you have no gravy, a little drawn butter; pepper and salt and chopped parsley to taste; yolks of two hard boiled eggs rubbed fine with the back of a silver spoon, added to the meat; mix up into a paste with as little handling as may be; nor must the paste be too wet to mould readily; make with floured hands into rolls or ovate balls, roll in flour until well coated, and fry a few at a time, lest crowding should injure the shape, in nice dripping, or a mixture half lard and half butter. As you take them out lay in a hot colander, that every drop of fat may be drained off. Serve in a heated dish with cresses or parsley.

Chicken Croquettes

Mrs. J. A. Ellis.

Four and one-half pounds chicken boiled and chopped very fine; moisten to a thick pulp with the liquor in which it has been boiled. Mix with this a pint and a half of mashed potatoes, beaten to a cream; three eggs, one teaspoon of mustard, sweet majoram, salt and pepper to taste; a little celery chopped very fine ; soften with milk till very soft, and add a quarter of a pound of butter. Mould into forms, dip in egg and cracker dust, and fry in boiling lard.