Chicken Croquettes (1)

Reduce two spoonfuls of veloute or sauce tour-nee, and add to it the yolks of four eggs; put to this the white meat of a chicken minced very small, and well mixed with the sauce, take it out, and roll it into balls about the size of a walnut; roll them in breadcrumbs, giving them an elongated form, then dip them in some well-beaten egg, bread them again, and fry them of a light brown.

Chicken Croquettes (2)

Mix well into some very thick bechamelle and some glaze the breast of a chicken, some tongue, truffles and mushrooms all minced very small; when quite cold roll them into little balls about the size of a nut, and having beaten up three eggs throw the balls into them. Take them out quickly and roll them in bread-crumbs; dip them a second time into the eggs, and cover them again with bread-crumbs; fry them as other croquettes. Lay fried parsley on a napkin in a dish, place the croquettes on, and round it, and serve.