"Dainty dishes"

Cut some marrow into slices ^ inch thick, and parboil them in salted water; arrange nicely on trimmed toasts, besprinkle with Parmesan cheese (mixed with a liberal amount of cayenne), place on a baking sheet, and put in a hot oven for 8 or 10 minutes (or until the marrow becomes thoroughly hot and slightly colored). Serve without delay. Croquettes de Volaille — Chicken Croquettes. Cut the flesh of a cooked chicken (or fowl) into small squares and add one-third the amount of chopped mushrooms. Reduce the same amount of Bechamel as there is chicken meat, thicken with a few egg yolks and add the chicken and mushrooms. Season to taste with salt, pepper and nutmeg; put on a dish and set in a cool place to get cold. When thoroughly firm, shape the preparation in any desired form, dip in beaten eggs, roll in bread crumbs and fry in hot lard. Serve separate, Cream, Truffle, Tomato, Colbert or Bearnaise sauce. Chicken croquettes may be garnished with peas, asparagus tips, carrots or turnips in cream, etc. They may also be flavored with truffles, etc. Croquettes de Volaille a la Marigny — Chicken Croquettes, Marigny Style. Cut into very small dice, i pound of cooked chicken breast, J4 pound of mushrooms, 4 ounces of truffles and 4 ounces of artichoke bottoms. Heat in a sautoire, i quart of Veloute sauce, and when it boils, bind it with 4 egg yolks and a little cream ; add to it the above ingredients, season to taste, and put aside to cool. When cold, form into round balls (2 inches in diameter), dip in beaten eggs and bread crumbs, stick a small branch of parsley in the center of each, and fry in hot lard. Dress each croquette on a half tomato (previously baked) and surround with a light Cream sauce. Croquettes de Jambon a la Zingara — Ham Croquettes, Zingara Style. Chop finely and fry in butter (without browning), I white onion; when the butter turns clear, add 2 chopped sweet peppers ; fry for a few minutes longer, then add 8 ounces of lean cooked ham (cut in }i inch squares), and 8 ounces of boiled rice; season with salt, pepper and nutmeg, and moisten with a pint of thick Cream sauce; when boiling, incorporate 4 egg yolks and 2 ounces of butter. Put this mixture away until cold, then shape some croquettes (either in balls or cork shape), dip in beaten eggs and bread crumbs, and fry in hot lard. Serve with highly seasoned Tomato sauce separate. Croquettes a la Lucullus — Croquettes^ Lucullus Fashion. Cut 4 ounces of fat goose liver and 2 ounces of truffles into small cubes. Reduce 2 gills of Brown sauce to I gill, then add the liver and the truffles, season to taste, and put away to get cold. Prepare some Duchess Potatoes, Make small balls from the salpicon above; then shape some round potato croquettes, and in the middle put the balls (so that they are entirely enveloped by the potato). Dip the croquettes in beaten eggs and bread crumbs and fry in hot lard. Serve on a napkin and give Perigueux sauce separate in a sauce-boat. Croquettes EN Surprise a la Neptune — Surprise Croquettes, Neptune Style. Have ready some Lobster Croquette preparation; make small round balls with it, and surround these with Potato Croquette preparation (so that the lobster is completely enveloped by the potato). Egg and breadcrumb, and fry in hot lard. Serve with Tomato-paprika sauce separate. Croquettes a l'Imperatrice — Empress Croquettes. Prepare some Chicken Croquettes, adding one-third part of oysters (parboiled, bearded and the belly part cut in small squares).. Finish as for other croquettes and fry in hot lard. Serve separate some Cream sauce with chopped truffles. Cromesquis — Cromesquis.