This section is from the book "The Century Cook Book", by Mary Ronald. Also available from Amazon: The Century Cook Book.
Chop the chicken very fine, using the white meat alone, or the dark meat alone, or both together. Season with salt, pepper, onion-juice, and lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, ham or truffles are used with chicken, and a combination of two or more of them much improves the quality of the croquettes.
Veal is often mixed with chicken, or is used alone as a substitute for chicken. Season in same manner and make the same combinations.
Cut the boiled sweetbreads into small dice with a silver knife. Mix with mushrooms, using half the quantity of mushrooms that you have of sweetbreads. Use two eggs in the sauce.
Scald the oysters; cut them into small pieces with a silver-plated knife.
Lobster croquettes (see page 138) fish croquettes (see pages 121 and 126)
Equal proportions.
Equal proportions of meat and boiled rice: moisten with tomato puree.
Boil the macaroni in salted water until tender; let it cool; then cut into pieces one quarter inch long, forming rings. To a cupful of the rings add one tablespoonful of grated cheese.
The sauces to serve with croquettes are brown, Bechamel, Poulette, and Tomato.
 
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