Use the best puff paste; roll it pretty thin, and cut it into different shapes, as fancy leads; bake it, and dress each piece upon a dish, in a handsome manner; rub them with a little caramel, to make them stick as you place them; then put some currant jelly all over the top, and make what flower or design you please, with nonpareils of different colors, round it.
Take a stick of vanilla, pound it with two ounces of sugar, and sift both through a silk sieve; mix it with seven ounces of sugar, well dried and pounded, and half a pound of fine sifted flour; then stir in the whites of four eggs, whipped firm, and work the whole together for some minutes.
Heal two large baking-plates of copper, rub them over lightly with virgin wax; when they are cold, take a spoonful of the preparation, and lay it on the plate the same as the spoon-biscuits, taking care to lay them three-quarters of an inch apart; when both plates are full, place them on stools, in the oven or stove; close the top, and lay embers over it, so that the croquettes may be as far removed from the fire as possible; let them remain in this state all night; the next morning put them into a moderate oven, and bake them fifteen or twenty minutes; they should then quit the plate easily, and be of a clear reddish color; remove them from the plates whilst hot. The croquettes may be flavored according to your fancy.
Pound, in a marble mortar, cold veal and fowl, with a little suet, some chopped lemon-peel, lemon thyme, chives, and parsley. Season with nutmeg, pepper, and salt; mix all well together, and add the yolk of an egg well-beaten; roll it into balls, and dip them into an egg beaten up, then sift bread crumbs over them, and fry them in butter.
Mince some boiled meat very small; add to it some sausage-meat, mashed potatoes, crumbs of bread, soaked in milk, and sweet herbs; make them into a paste, and form it. into little balls; roll them in very fine raspings, and fry them of a nice color. Serve them with sauce piquante.
Mince some cold sweetbreads, which have been dressed, and boil them in a sauce ve-loute; when quite cold, form them into balls, or into rolls, about two inches long; fry and serve them with fried parsley in the middle. Or, make the croquet meat into a rissole. Roll out a piece of thin puff paste, enclose the meat in it, brush it over with a beaten egg, and strew over it grated bread; fry it of a light brown color.