The Blue grass cook book

8 tablespoons of butter, The livers, 1 tablespoon of salt, ^ teaspoon of pepper, Dash of red pepper. When cold, add 3 eggs, beaten very light. Cook in moulds in water at the boiling point, but do not let it boil. When a large mould is used, it will take 1 hour ; in the small cups, 40 minutes. Serve with sauce for Xalapa Boudins. Croquettes BRAIN CROQUETTES Soak the brains 1 hour and parboil them for 5 minutes. Season highly with salt and pepper and a little sage. Add ^ as much cracker-crumbs as brains. Work all together with 2 tablespoons of sweet rich cream, white of an egg, whipped to a froth. Make into shapes, roll them in raw yolk and bread-crumbs and fry pretty brown. CHICKEN CROQUETTES Mrs. Ellet Cabell Take a chicken and wrap in a cloth and boil till tender. Add to the water parsley, salt, and a little onion. Skim the water and set aside to cool. When the chicken is cold, skin and cut up, removing all gristle and fat. Chop and add 2 tablespoons flour and 1 of butter. Take 2^ cups of liquor, season with salt, pepper, and mace, and boil. When it boils, stir in the butter and flour till very smooth. Add 1 large cup of bread-crumbs and mix thoroughly. Add the minced chicken, and cook aU for a few minutes and set aside to cool. Mould into croquettes, dip in the beaten egg and then cracker-dust. Let them stand awhile and fry in boiling lard, and drain as soon as done. VERY FINE CROQUETTES 1 pound of cooked turkey or chicken, 3 teaspoons of chopped parsley, 1 pint of cream, 1 large onion, ^ pound of butter, ^ pound of bread-crumbs, Salt, pepper, and cayenne pepper to taste. Sprinkle the parsley over the meat and run through grinder twice. Boil the onion with the cream and strain onion out, and when cool pour cream over bread-crumbs, add the butter, and make a stiff mixture, then add salt, etc. Beat in the meat and mix all together. If too stiff, add a little cream and make as soft as can be handled. Put on ice to get stiff. Then roll and shape. Dip in egg^ and roll in breadcrumbs, and fry in hot lard. EGG CROQUETTES Miss Annie White For 6 croquettes take 6 eggs, 1 pint milk, 1 tablespoon butter, 1 tablespoon flour, 1 tablespoon chopped parsley, 10 drops onion juice, 1 teaspoon salt, 1 teaspoon pepper. Boil eggs hard and drop in cold water, and, after removing shells, squeeze through potatomasher. Boil the milk, and add the flour and butter, which have been well mixed, then add other ingredients. Turn in a platter to cool. Let the mixture stand 3 hours. Shape and drop in egg and breadcrumbs and fry in boiling fat. FISH CROQUETTES Rub together 3 tablespoons of flour, 1 of butter, stir into ^ pint of rich milk; add a teaspoon of finely chopped parsley, and a quarter of a teaspoon onion juice. Boil until it thickens; add 2 cups of cold boiled fish, and boil up again; season with salt and pepper to taste. When cold, take out and dip in egg, then in bread-crumbs, and fry. OYSTER CROQUETTES