Bone and cut up a medium-sized, cooked chickeninto small, square pieces; put them in a sautoire with two truffles cut the same way, adding half a pint of strong veloute (No. 152), and let cook for ten minutes. Then incorporate therein half a glassful of Madeira wine, four egg yolks, a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Stir briskly, then put it away to cool in a flat dish. Now divide the mixture into six even parts ; lay them

- on a cold table, besprinkle with fresh bread-crumbs, and roll them into oblong shapes. Dip each one into a beaten egg, and roll again in fresh bread-crumbs. Fry to a nice color in hot fat for four minutes. Drain thoroughly, and serve on a hot dish with a folded napkin, decorating with a little green parsley.

All chicken croquettes are prepared the same way, only served with different garnishings and sauces, or by omitting the truffles and substitute ing six hashed mushrooms. Sweetbread croquettes are prepared the same, only substituting four blanched sweetbreads (No. 601) for the chicken. *