Ingredients. - One-half a cold chicken. Two ounces of lean ham or bacon. Six mushrooms. One ounce of flour. One ounce of butter. Half a gill of cream. One gill of stock. Seasoning. The juice of half a lemon. One egg. Half a pound of bread-crumbs. If for Rissoles with paste, four ounces of flour and three ounces of butter.

Time required, about one hour.

To make Croquettes or Rissoles of Chicken :

1. Cut away all the flesh from the bones of half a chicken (either roasted or boiled), and put it on a board.

2. Remove the skin, and mince the meat very fine.

3. Wash and peel six mushrooms and mince them with two ounces of lean ham, and mix them with the minced chicken.

4. Put one ounce of butter in a stewpan, and place it over the fire.

5. When the butter is melted, stir in one ounce of flour, and mix it to a smooth paste.

6. Now add the stock, and stir again smoothly, until it boils and thickens.

7. Move the stewpan to the side of the fire, and stir in half a gill of cream.

8. Take half a lemon and squeeze the juice of it into the sauce.

N. B. - Be careful not to let any pips fall in.

9. Season the sauce with pepper and salt according to taste, and, if liked, grate about half a salt-spoonful of nutmeg into it.

10. Now stir in the minced chicken, ham, and mushrooms, until all are well mixed together.

11. Take a plate, and turn the contents of the stewpan on to it.

12. Cut a piece of kitchen-paper to the size of the plate, butter it, and lay it on the top of the mixture, and stand the plate aside to cool.

13. When the mixture is cold, put one pound and a half of lard, or clarified dripping, in a deep stewpan, and put it on the fire to heat.

14. Rub some crumb of bread through a wire sieve on to a piece of paper.

15. If rissoles are required, put four ounces of flour on a board, and rub into it three ounces of blotter, until both are thoroughly mixed and there are no lumps remaining.

16. Mix the flour and butter into a stiff, smooth paste with cold water.

17. Flour a rolling-pin, sprinkle some flour over the board, and roll the paste out into as thin a sheet as possible.

18. Flour your hands, dip a knife in flour (to prevent any sticking), and form the chicken mixture into any fancy shapes for croquettes, either in balls or long rolls, etc., or roll it in the paste for rissoles.

19. Break an egg on to a plate, and beat it up slightly with a knife.

20. Dip the croquettes or rissoles into the egg, and egg them well all over with a paste-brush.

21. Now roll them in the bread-crumbs, covering them well all over.

N. B. - You must be careful to cover them smoothly, and not too thickly.

22. Take a frying -basket, and arrange the croquettes or rissoles in it. Finger them as little as possible, and do not allow them to touch each other.

23. When the fat is quite hot and smoking, put in the frying-basket for two minutes or so, to fry them a pale-yellow.

24. Put a piece of whity-brown paper on a plate, and, as the rissoles are fried, turn them on to the paper to drain off the grease.

25. For serving, arrange them tastily on a hot dish, with fried parsley in the centre.

N. B. - Cold veal or pheasant, etc., might be used for the rissoles and croquettes, instead of chicken, if preferred.