This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The word signifies something crisp. Croquettes are balls or any shape of almost any eatable thing, floured or bread-crumbed and fried in plenty of hot fat, then drained on paper.
Meat of 1 large chicken cut in very small squares, half as much mushrooms; little chopped shallot; butter and flour fried together; broth added to make thick sauce; yolks of eggs, chicken and mushrooms stirred into the sauce; made cold; rolled into pear shapes, or rolls; breaded; fried; served with Italian sauce.
Lobster croquettes; the meat, coral, white sauce, yolks of eggs, and butter, made into smooth long rolls; breaded; fried; served with any fish sauce, which then gives the name, as with Hollandaise sauce.
Chicken with truffles mixed in, instead of mushrooms, and served with truffle sauce.
With red tongue in the composition and in the sauce.
Calves' sweetbreads; same way as chicken or brains.
A London caterer's specialty. Potted ham or. tongue made in small balls; rice cooked and seasoned; yolks and whipped whites added; the ham balls covered with the rice paste; egged; rolled in ground pop-corn; fried; white sauce containing lemon juice.
Made of 1 lb. cold turkey, 1/2 lb. bread crumbs, 1/2 lb. butter, 1 teaspoon onion, 4 eggs, parsley, little nutmeg, salt, cayenne, sweet cream; bread wetted with cream, butter and eggs; stirred over the fire, chopped meat added; cooled; balled up; fried.