Mrs. Lincoln's Boston cook book

2 even tablespoonfuls butter. saltspoonful white pepper. 4 heaping tablespoonfuls flour, or 3^ teaspoonful celery salt. 2 heaping tablesp. cornstarch. A few grains of cayenne. Scald the cream. Melt the butter in a granite saucepan. When bubbling, add the dry cornstarch. Stir till well mixed. Add one third of the cream, and stir as it boils and thickens. Add more cream, and boil again. When perfectl}' smooth, add the remainder of the cream. The sauce should be very thick, almost like a drop batter. Add the seasoning, and mix it while hot with the meat or flsh. For croquettes, one beaten egg may be added just as the sauce is taken from the fire ; but the croquettes are whiter and more creamy without the egg. For patties, warm the meat or fish in the sauce, and use the egg or not as you please. The Boston Cook Booh Chicken Croquettes. — Half a pound of chicken chopped verj^ fine, and seasoned with half a teaspoonful of sa/^, half a teaspoonful of celery salt^ a quarter of a saltspoonful of cayenne pepper., one saltspoonful of white pepper.^ a few drops of onion juice., one teaspoonful of chopped parsley ^ and one teaspoonful of lemon juice. Make one pint of very thick cream sauce (see page 278). When thick, add one beaten egg^ and mix the sauce with the chicken, using only enough to make it as soft as can be handled. Spread on a shallow plate to cool. Shape into rolls. Roll in fine [illustration: Fig. 38. chicken Croquettes.] breadcrumbs., then dip in beaten egg., then in crumbs again, and fry one minute in smoking hot fat. Drain, and serve with a thin cream sauce. Many prefer to cut the chicken into small dice. If this be done, use less of the sauce, or the croquettes will be difficult to shape. The white meat of chicken will absorb more sauce than the dark. Mushrooms, boiled rice, sweetbreads, calf's brains, or veal may be mixed with chicken. Cold roast chicken, chopped fine, may be mixed with the stuffing, moistened with the gravy, and shaped into croquettes. Veal Croquettes, — Chop cold veal fine; season highly with salt., pepper., cayenne., onion juice ^ celery salt., and parsley. If you like, add half the amount of oysters., parboiled and drained. Moisten with beaten egg and white sauce. Shape into rolls. Koll in fine bread crumbs., egg., and crumbs again, and fry in smoking hot fat. Oyster Croquettes. — Parboil and drain one pint of oysters. Cut them into quarters, and mix with cream sauce enough to hold them together. Season with salt and pepper. Shape, roll in crumbs., then in egg., then in crumbs again, and fry. Sweetbread Croquettes, — Oyie parboiled sweetbread., half a can of 7nushrooms^ chopped fine, and half a cup of warm 28o The Boston Cook Book. boiled rice. Season to taste with salt and pepper^ and moisten with hot thick cream sauce until soft enough to be handled. When cool, shape, roll in crumbs^ then in egg^ and again in crumbs^ and fry. Calf s brains may be parboiled and mixed with sweetbreads or chicken for croquettes. Lobster Croquettes. — One pint of lobster meat^ cut fine. Season with one saltspoonful of salt, one saltspoonful of mustard., and a little cayenne, and moisten with one cup of thick cream sauce. Cool, and shape into rolls. Roll in crumbs, egg, and crumbs again, and fry in smoking hot fat. Drain on paper.