Practical Directions

Add to a sweetbread cooked, cooled and chopped, not too fine—enough chopped chicken to make one pint in all Melt one-fourth a cup of butter, add half a cup of flour and cook until frothy; then add gradually, stirring constantly, one cup of chicken stock, well seasoned with vegetables and sweet herbs, and one third a cup of cream. Season to taste with salt and pepper; add one egg, well beaten, and the chopped meat Set aside to become cold, then shape, apply egg and bread crumbs, and fry in deep fat; drain on soft paper. Serve with mushroom sauce in a boat