(878). Chicken Croquettes Hungarian (Croquettes De Poulets A La Hongroise)

These are made with one pound of the white meat from a roast chicken, half a pound of mushrooms, and a quarter of a pound of unsmoked red beef tongue, each article cut into one-sixteenth of an inch squares. Put into a sautoire a pint and a half of Hungarian sauce (No. 479), thickened with egg-yolks and cream; when it nearly boils, stir in the chicken, mushrooms, and tongue; allow to boil a minute then cool; with this preparation form cork-shaped croquettes, dip them in beaten eggs and roll them in bread-crumbs, and then fry to a nice color. Dress on napkins and garnish with fried parsley.

(879). Crab Croquettes, Parmentier (Croquettes De Crabes A La Parmentier)

Line some buttered paupiette molds with a thin lining of duchess potato preparation (No. 2785), finished with parmesan cheese; fill the space with a crab and cooked mushroom salpicon mixed with a reduced thick becliamel (No. 409), the same as for a croquette preparation: let it become hard while in a cool place, and finish filling the molds with more of the potato puree. Dip the molds into hot water in order to unmold the croquettes, then roll these in flour, afterward in beaten eggs, and lastly in white bread-crumbs, then plunge them into very hot frying fat to color; drain, and serve on folded napkins and garnish with fried parsley.

(880). Crab, Crawfish, Lobster Or Shrimp Croquettes, Victoria (Croquettes De Crabes D'Ecrevisses, De Homard Ou Crevettes A La Victoria')

These croquettes are made with any of the above crustaceans. Cut a pound of any of these meats into dice shapes, and have also one-quarter of a pound of truffles cut the same size as the meat. Put a quart of veloute (No. 415), into a sautoire, season with salt, white, and red pepper. and add half a pint of celery puree (No. 711), let reduce and moisten with cream: and incorporate into it two ounces of lobster butter (No. .580) for each pound; then add the meat, let this preparation get quite cold, then divide it into balls an inch and a half in diameter, forming these into cork shaped croquettes, two inches in length, roll them in beaten egg and then in breadcrumbs, and fry a fine color; dress on folded napkins, arranging a bunch of fried parsley on top.

(881). Duckling Croquettes A La Muser (Croquettes De Canetons A La Muser)

Have a pound of the meat taken from the breast of a duckling, without any fat or skin, and cut it into three sixteenths of an inch squares, fry lightly without coloring, one ounce of chopped onions in two ounces of butter, add the duckling, and fry for a minute longer, then season with salt, pepper, and nutmeg, drain off the butter and add half a pound of potato puree ( No. 725), four raw egg-yolks, and two tablespoonfuls of grated parmesan; mix well and with this preparation form cork-shaped croquettes, two inches in length, dip them in eggs and bread-crumbs, and fry them a fine golden color, dress them on folded napkins and set on top a bunch of fried parsley.