General Recipe For Croquettes

1½ cups of cooked material, cut in small, regular cubes ¼ cup of butter ½ cup of flour

1 cup of chicken stock or milk 1/3 cup of cream ½ teaspoonful, each, of salt and pepper

1 egg, beaten light

Used At Discretion

½ cup of mushrooms, truffles, or pickled tongue, cut in tiny cubes A grating of nutmeg ½ teaspoonful of grated onion or 1 slice of onion, cooked in the butter

Melt the butter; in it cook the flour and seasonings; add the broth and stir until boiling; add the cream and again stir the sauce till it boils; remove to a cooler part of the range, add the egg and stir until the egg is "set," but without allowing the sauce to boil. Add the meat and such additional flavoring articles as is desired. Let stand to become hot throughout, stirring occasionally, then turn on to a shallow plate to become cold and firm.

Cup-Shaped Croquettes, With Green Peas

Prepare a croquette mixture, using fish, lamb, veal or chicken, by the formula given for croquettes. When the mixture is cold shape it into balls, make a depression in each ball, thus forming cup shapes. Roll these in sifted crumbs, then brush with beaten egg and again roll in crumbs. Fry in deep fat and drain on soft paper. Fill the open spaces with hot green peas, seasoned with salt, black pepper and butter.

Chicken Croquettes, With Broiled Tomatoes

1/3 cup of butter

1 slice of onion

2 slices of carrot

½ cup of flour

½ teaspoonful of salt (scant)

½ teaspoonful of paprika

1 cup of chicken stock

1/3 cup of cream

1 egg beaten light

1½ cups of chicken, in tiny cubes

Cook the vegetables in the butter until yellowed, then continue with the sauce; when the egg is "set," add the chicken that has been cut in tangible pieces,

- not chopped. Shape in balls. Egg-and-bread crumb and fry as usual. Have ready halves of tomatoes, brushed over with butter and broiled, one for each croquette. Set the croquettes upon the tomatoes, pour a white or cream sauce around them, and serve at once. The recipe makes six or eight croquettes.

Macaroni Croquettes

Scant cup of macaroni 3 tablespoonfuls of butter 3 tablespoonfuls of flour ½ teaspoonful of salt ¼ teaspoonful of mustard

¼ teaspoonful of paprika

1¼ cups of milk or broth or tomato puree ½ cup of grated cheese 1 egg, if desired

Cook and blanch the macaroni. Make a sauce with the other ingredients, add the cheese or beaten egg, if desired, and the macaroni. Turn on a buttered agate plate to make a sheet a generous half inch in thickness. Let stand some hours to become cold. With a biscuit cutter stamp into rounds. Egg-and-bread crumb and fry in deep fat. Cover the mixture while cooling with a buttered paper to avoid the formation of a crust.

Rice Croquettes

1 cup rice, blanched 4 cups of milk

¾ teaspoonful of salt

Cook the blanched rice in the milk with salt until it is tender and the milk is nearly absorbed. Do not let the rice get too dry. Let cool sufficiently to handle. Take up the rice in rounding tablespoonfuls, form into cylinder or other shapes, egg-and-bread crumb, and fry in deep fat. Serve hot with cheese sauce. The foundation of the sauce may be either a cream or tomato sauce.