Croquettes De Marrons Sauce Sabayon - Chestnut Croquettes, Sabayon Sauce

Parboil and peel some chestnuts, cook them in a light syrup, with a vanilla stick. When done, pass through a sieve and thicken with a few egg yolks (as potato croquettes). When cold, shape into convenient forms (as a pear, for instance, with an imitation stick of angelica), pass them in the beaten egg yolks and bread crumbs, and fry in hot leaf lard. Serve on a napkin, with sabayon separate.

Croquettes De Pommes De Terre A La Jackson - Potato Croquettes, Jackson Style

Bake 20 good-sized potatoes in the oven, cut them in halves, remove the inside and press through a fine sieve.

Weigh 24 ounces of this potato pulp, put it into a pan with 4 ounces of butter and 4 ounces of powdered sugar, add 2 gills of cream, 4 ounces of powdered macaroons, 6 egg yolks, vanilla flavoring, and a pinch of salt. Set this mixture on the range and stir continuously until it boils - it should by then have become rather firm. Put aside to cool, then shape some croquettes, dip them in beaten eggs, and bread crumbs fried in hot lard, dust over with powdered sugar and serve on a folded napkin.

Give separate some apricot sauce.

Croquettes De Riz A La D'egmont - Rice Croquettes, D'egmont Style

Cook the rice in the same manner as for ordinary rice croquettes. When cooked, add for each 1/2 pound of rice 4 ounces of pistachio nuts, previously scalded, peeled and pounded in the mortar and 12 bitter almonds and 1 ounce of citron. The rice should show a light green appearance; if not, add a little green coloring.

Shape the croquettes into the desired forms, dip in beaten eggs and fresh bread crumbs, and fry in hot lard.

Serve with brandy sauce separate.

Beignets A La Polonaise - Polish Fritters

Prepare some light pancakes, spread over them some marme-lade mixed with crushed macaroons, roll them up and cut in pieces 3 inches long; dip in frying batter and fry in hot lard. Serve with fruit sauce separate.

Beignets Souffle - Queen Fritters

Put into a saucepan I pint of water with 4 ounces of butter, a pinch of salt and 1 ounce of sugar; when the water boils pour into it 8 ounces of sifted flour,, work vigorously until the paste detaches from the pan, then remove from the fire; after 5 minutes incorporate 10 raw eggs, one by one.

Heat some lard in a deep pan, and with a tablespoon drop in bits of the paste the size of a small egg. Keep the heat increasing until the fritters have expanded 4 times their original size; drain and roll in vanilla sugar.

Beignets En Surprise - Surprise Fritters

Prepare as explained in previous receipt; when the fritters are done introduce into the fritters by means of a small aperture, some kind of a marmalade, roll in sugar and serve on a napkin.

Crepes A La Whittier - Pancakes, Whittier Style

Cook some light French pancakes and fill them with the following preparation:

Make I tablespoonful of butter creamy, then add 2 table-spoonfuls of currant jelly and a good pinch of powdered cinnamon ; roll up the pancakes, sprinkle over powdered vanilla sugar and glaze them in a brisk oven.