Kentucky receipt book

saucepan it is done; stir constantly. When cold add the unbeaten whites, butter and 1 teaspoon finely chopped parsley. Mix with meat, form in pear shape. Dip in beaten egg and cracker crumbs; fry in hot lard. Drain in wire basket. Croquettes. Have 1 pound of cold chicken and 3 teaspoons of parsley run through the grinder. Boil 1 small onion in 1 pint of cream. Strain through a sieve and pour the cream over ^ pound of bread crumbs. Let it get hot, then set to cool. Add ^ pound of butter, salt and pepper. Mix with the meat. If not soft enough moisten with cream. Form into shape, dip in beaten egg and cracker crumbs ; fry in hot lard a chestnut brown. Serve with French peas and tomato sauce. Chicken Timbales. Breast of 2 chickens uncooked, whites of 4 eggs. Run meat through grinder and add to it the whites of the eggs, 1 kitchen spoon of butter, 1 teaspoon of chopped parsley, pepper and salt to taste. Stir well. Have the rings dredged with flour and grease, then put in the mixture, turn a pan over it and cook on top of the stove about 20 minutes. Serve on hot platter with sauce for timbales. Veal Croquettes. Put 2 pints of meat after it has been cooked through a grinder with some parsley and a little onion. Take 1 heaping pint of bread crumbs, moisten with some of the stock, 4 well-beaten yolks, 1 kitchen spoon of butter. Put meat in a saucepan and cook until it leaves pan, stirring constantly to prevent scorching. Take from fire, set away to cool, add it to meat, seasoning highly with cayenne, black pepper and salt. If the croquettes are not soft add cream. Form in pear shape and fry in hot lard. Chicken, Turkey or Veal Croquette. One pound of meat chopped very fine, V^ pound of bread crumbs, 3 teaspoons of parsley, % pound of butter, 1 teaspoon of onion and 4 eggs. Mix all together, add salt and pepper to taste, also powdered mace and % a nutmeg. Break the eggs into the bread crumbs and make a stiff panada, add a little water and cook until stiff. When cold mix with the meat and 2 more eggs, then work in the butter thoroughly; add as much cream as it will admit. Shape like a pear, dip in raw egg and then bread crumbs. Fry in boiling lard. • Egg Croquettes. Boil 3 eggs hard and chop fine, season with onion, parsley, cayenne pepper and salt. Take 1 large tablespoon of butter, put in a pan and brown; add 2 heaping tablespoons of flour and % pint of cream. Mix this into the eggs and set away to cool. Form into croquettes and roll in eggs and cracker crumbs and fry in hot lard. Potato Chicken Croquettes. One large chicken, 2 tablespoons of butter, 2 medium size Irish potatoes, % tablespoon of lemon juice, 1 teaspoon flour, ^ pint of cream, a dash of nutmeg. Boil chicken and put through meat grinder, boil potatoes until soft. Cream potatoes, add butter, salt, flour and beat well; then nutmeg and lemon juice. Pour in cream and let come to a boil, stirring all the while. When done remove from fire and set away until cold. Add meat and shape into cro- / quettes. Dip in egg and cracker crumbs. Fry in hot lard. Egg Croquettes. Twelve eggs boiled hard, ^4 pound of butter, 1 teaspoon chopped parsley, salt and pepper. Chop whites and yolks separately. Add the butter to the yolks ; also parsley, salt and pepper. Stir in the whites, shape and put in refrigerator several hours, then roll in cracker crumbs and fry in hot lard. Quenelles.