Table Talk's illustrated cook book

Every portion of the croquette should be wet with the egg that it may not be fat-soaked, and as the preparation is already cooked, it takes but a moment to brown the exterior when the fat is, as it should be, smoking-hot and deep enough to entirely submerge the croquette. Carrots, turnips, spinach and many other vegetables as well as beans, lentils and other legumes may be made into croquettes. SALMON CROQUETTES SERVED IN PARSLEY NEST. STUFFED EGG ON CAVIARE TOAST. STUFFED EGG ON CAVIARE TOAST. Hard boil any number of eggs ; open them carefully and replace the yolk with a mixture of potted or deviled meat and soft crumbs appropriately and highly seasoned ; fit the halves together and arrange the stuffed egg on a large egg shaped piece of toast spread with caviare. SWEET POTATO CROQUETTES. Boil the potatoes until tender, then skin and mash or put through a potato press. For each pint add one tablespoonful of butter, one teaspoonful of onion juice, salt and pepper to taste, and one tablespoonful of chopped pars- SWEET POTATO CROQUETTES. ley. Mix thoroughly together, form into croquettes and dip into beaten egg, then roll in fine bread crumbs. Fry in deep smoking-hot fat, drain for a moment on soft paper and pile on a serving dish, garnishing with parsley. NUT AND POTATO CROQUETTES. Coarsely shop sufficient black walnut meats to measure one cupful. Mix them with one cupful of mashed and seasoned potatoes and one cupful of soft bread crumbs. Stir in two well beaten eggs. Add a high seasoning of salt, pepper and onion juice, a few drops of lemon juice and three tablespoonfuls of beef stock. When cold mold into croquettes, dip each into beaten egg, roll in fine crumbs, and fry in deep smoking-hot fat. SWEDISH TIMBALE CASES FILLED WITH CHICKEN SALPICON. Mix together one cupful of flour and one-half of a teaspoonful of salt. Separate the whites and yolks of two eggs ; beat the yolks and add gradually one-half of a cupful of cold water. Stir this into the dry mixture, add one tablespoonful of olive oil or melted butter and beat hard. Add the whites whipped to a stiff froth, mix lightly together and set aside in a cold place for at least two hours — over night is better. Have the fat smoking hot. Place the iron in it until heated. Lift it from the fat, carefully lower it into the batter almost to the top, take out and plunge into the fat. As soon as golden brown take out, tap the handle and the cooked case will drop from the iron. Cut fine the breast meat of a roast chicken, put into a saucepan with one tablespoonful of butter, four finely chopped mushrooms, one chopped truffle, one tablespoonful of chopped cold smoked tongue and one dozen tiny quenelles made with veal forcemeat. To one cupful of very rich brown sauce add one-half of a cupful of madeira and simmer until reduced one-third. Add this to the chicken preparation, simmer for ten minutes and serve in the timbale cases. CHICKEN RISSOLES.