There are certain preparations called croquettes made either of meat, fish, crustaceans, vegetables, or eggs, cut up into small dice, .and frequently mixed with mushrooms cut the same size as the meats, and then mingled with certain sauces. Croquettes are made of various shapes such as pear, cylindrical, balls, or cakes. These croquettes are breaded in eggs and bread-crumbs, and are fried in very hot frying fat until they attain a tine golden color, they must be served as soon as done. Dress on folded napkins decorating with a bunch of parsley on top; to be served without any sauce, therefore the preparation should be mingled with a light, gelatinous or else well buttered sauce.

(875). Croquettes Of Beef Palates (Croquettes De Palais De Boeuf)

Made with braised beef palate pressed under a weight reducing it to three-sixteenths of an inch in thickness; cut a pound of this into small squares, and half a pound of mushrooms cut into the same sized pieces; cover this salpicon with a pint and a half of well seasoned allemande sauee (407), and finish the same as the sweetbread croquettes (No. 893).

(876). Croquettes Of Capon A La Royal (Croquettes De Chapon A La Royale)

Cut a pound of white capon meat into three-sixteenth inch squares, also half a pound of mushrooms, a quarter of a pound of sweetbreads, and the same of truffles, all cut alike. Mix together and fill some buttered timbale molds (No. 2, Fig. 137). Put six egg-yolks into a basin, beat them up with a pint of cream, some salt, pepper, and nutmeg; strain this through a sieve, and finish filling up the molds with it; poach them in a slow oven; and as soon as they become hard, unmold, and dip them in beaten eggs, bread-crumb and fry them to attain a good color, drain and dress them on a napkin garnishing around with fried parsley.

Fig. 219,.

(877). Chicken Croquettes, Exquisite (Croquettes De Volaille Exquises)

Place two ounces of butter in a saucepan with two ounces of rice flour, stir well and let it cook slowly until slightly brown, then moisten with a quart of veal blond stock (No. 423), and stir continuously till it comes to a boil; set it on one side to boil slowly, and despumate; reduce the sauce and thicken it with egg-yolks, cream and fresh butter. Now add to this sauce, a pound of the white meat taken from a fat pullet, and cut into three-sixteenths of an inch squares, half a pound of cooked mushrooms, four ounces of artichoke bottoms, all being cut the same size as the pullet, and season with salt, pepper, and nutmeg; then pour it out, and let it get perfectly cold. Pound in a mortar, one ounce of truffles with one ounce of cooked rice, and three tablespoonfuls of bechamel (No. 409), press it through a sieve, and let get cold, then divide this into half inch balls. Make some balls, an inch and a half in diameter, of the chicken croquette preparation, and in the center of each insert a truffle ball, flatten them to three-quarters of an inch; dip them in beaten eggs and bread-crumbs, fry nicely and dress them in pyramids over a folded napkin, garnishing the top with fried parsley.