The encyclopædia of practical cookery

[illustration: Fig. 581. Croquettes à l'Impériale.] the chicken and truffles, and reduce again until of the required thickness. Take out the ham, and add the truffles from the sauce ; two minutes afterwards take it off the fire and mix in the chopped meat of the chicken ; season with a little nutmeg. This preparation should form a stiff paste ; pour it on a baking-sheet, and spread it jin. thick in a square shape. Warm the bottom of the baking-sheet, cut the preparation up in long strips, and roll each strip on a table sprinkled with breadcrumbs to a cork-like shape ; dip them in well-beaten eggs, and breadcrumb them again. Make some lard hot in a frying-pan, put in the Croquettes, two or three at a time, and fry a good brown ; then drain them on a cloth. Put the Croquettes on a dish, and garnish with tufts of fried parsley (see Fig. 581). Serve while hot. Milanese Croquettes. — Take equal quantities of cooked chicken, tongue, truffles, and macaroni, cut them into small dice, and mix them together with stiffly-reduced German sauce ; grate some Parmesan cheese in with it. Shape the Croquettes into balls, dip them in egg beaten up with oil, salt, and pepper, and roll them in dried breadcrumbs. Make some fat hot in a frying-pan, put in the Croquettes, and fry till crisp and brown ; drain on a cloth, and dust them lightly with salt. Fold a napkin, put it on a dish, lay the Croquettes on it, and garnish with fried parsley. Serve with tomato sauce, or if preferred either perigueux or poivrade sauce. Royal Croquettes.— (1) Put three small or two large sweetbreads in boiling water for five minutes. Chop them finely with one boiled boned chicken, and add 1 table-spoonful of onion-juice, 1 table-spoonful of chopped parsley, and J. teaspoonful of mace. Put 2 table-spoonfuls of butter into Croquettes — continued. a saucepan with 1 large table-spoonful of flour ; when it bubbles, add 1 pint of cream, the chopped mixture, and stir until thoroughly heated. Take from the fire, add the juice of half a lemon, and set on one side to cool. Roll the mixture into shapes and dip them in beaten eggs and then into fine cracker-crumbs. Let the Croquettes stand until dry, dip them again in egg and finally in breadcrumbs (not too fine). All the crumbs should first be salted and peppered. Fry quickly in boiling fat, and serve. (2) Finely chop half a boiled chicken, a calf’s brain washed and boiled five minutes, and one large sweetbread, cleaned, and kept in hot water for five minutes, and add one beaten egg. Mix 1 table-spoonful of cornflour with J pint of' cream. Boil another i pint of cream, and stir in the mixed cornflour ; add i breakfast-cupful of butter and the chopped mixture, and stir over the fire until it bubbles ; then set it .aside to cool. Shape it into Croquettes, put them twice in . egg and in crackercrumbs, plunge them into a frying-basket, and fry in boiling fat. They should brown in less than a minute, and are then ready to be served.