Handbook of practical cookery

Having prepared the material in the above manner, upon the day the chaud-froid is to be used cut first the wings and legs from the fowl and trim them neatly ; cut also two fillets from the breast, taking care not to break the crisp grain of the meat. Melt now in a porcelain-lined or copper sauce-pan the butter, stir into it the flour, add by degrees the milk, and stir all until boiling, when the mixture must be seasoned with the white pepper and salt, the cream added, and stirred carefully until it has boiled for two minutes. CHICKEN CROQUETTES. 95 Take the sauce-pan from the fire, and put with its contents a dessert-spoonful of the cold jelly ; draw the skin off the pieces of fowl, and dip them into this sauce, when they are to be placed in a sieve, and left about thirty minutes to cool. When the sauce is quite cold upon the pieces of fowl, arrange them neatly into the bottom of a flat dish, chop roughly the jelly and scatter it around, and garnish the dish either with fresh sprigs of parsley, or with parsley finely chopped and sprinkled over. NOTES. — Small pieces of cold turkey may be made up in this way into a most delicious entree. A leek or onion may be used to flavour the sauce, being put in if used, with the parsley. Chicken Croquettes.— One half of a cold chicken, six mushrooms, one gill of stock, two table-spoonfuls of cream, one half tea-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful of grated nutmeg, two eggs, six tablespoonfuls of bread crumbs, one ounce of butter, one ounce of flour. The skin must first be taken from the cold chicken and the bones removed, when the meat should be chopped very finely, and the mushrooms, having been also well washed and chopped, must be mixed therewith. Melt the butter in a sauce-pan, stir into it the flour, add by degrees the stock, stirring until it boils, and then put into it the cream. Season with the pepper and salt, flavour with the nutmeg, and let all cook briskly for two minutes. When this has cooked, remove the sauce-pan from the fire, stir into it the chopped chicken and mushrooms, and pour all out upon a plate to cool. When quite cold, separate into equal parts, and form the compound with the hands to something near the shape of a pear ; beat the eggs well upon a plate ; roll each croquette therein, and placing the bread crumbs upon paper, roll each also in this ; and throwing them into hot clarified fat, fry for two minutes. When done, take them from the fat, drain upon a piece of paper, and if the pear-shapes are a success, thrust into the small end of each a clipping of parsley stalk, for the purpose of increasing the likeness by furnishing stems. Quenelles of Veal. — One pound of fillet of veal, two ounces of butter, two ounces of flour, one half pint of second stock, two eggs, one gill of cream, one tea-spoonful of lemonjuice, one half tea-spoonful of salt, one half tea-spoonful of white pepper. Mix together in a sauce-pan one ounce of butter and one ounce of flour ; .add to these one gill of stock, and stirring all until boiling, let it boil for two minutes thereafter. Turn out this mixture after the two minutes upon a plate, and let it get cold.