The above are among the vegetables most successfully served in croquettes; all should be perfectly cooked and drained. The macaroni, celery, mushrooms, and cauliflower are to be cut into small bits, then mixed with sauce. Tomato sauce and cheese are admissible as the foundation of all croquettes save those made of green peas. Chicken stock is preferable with asparagus. Serve with tomato, white, Bechamel or Hollandaise sauce.

The formula is the same as that given for chicken and sweetbread croquettes. Add the cheese before the vegetable, that the heat of the sauce may melt it; the quantity is largely a matter of taste; one tablespoonful to half cup when a pronounced flavor is called for. Parmesan cheese should be given preference, but American factory cheese will prove quite satisfactory.