white crumbs grated from the loaf (or rubbed through a
puree sieve) for the outside, and do not use the yolk of the egg. Coarse
fresh crumbs are used for fish croquettes, which are usually made in the
form of chops, or half heart shape. A small hole is pricked in the
pointed end after frying, and a sprig of parsley inserted. Have all the
croquettes of perfectly uniform size and shape, and lay them aside on a
dish, not touching one another, for an hour or more before frying. This
will make the crust more firm.

The white of an egg alone may be used for egging them, but not the yolk
alone. Whip the egg with the water, just enough to break it, as
air-bubbles in the egg will break in frying, and let the grease
penetrate. Serve the croquettes on a platter, spread them on a napkin
and garnish with sprigs of parsley.

CHICKEN CROQUETTES, No. 1

Cook one-half tablespoon of flour in one tablespoon chicken-fat, add
one-half cup of soup stock gradually, and one-half teaspoon each of
onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one
and one-half cups of veal or chicken, chopped very fine, one pair of
brains which have been boiled, mix these well, remove from the fire and
add one well-beaten egg. Turn this mixture out on a flat dish and place
in ice-box to cool. Then roll into small cones, dip in beaten egg, roll
again in powdered bread or cracker crumbs and drop them into boiling
fat, fry until a delicate brown.

CHICKEN CROQUETTES, No. 2

Chop the chicken very fine, using the white meat alone, or the dark meat
alone, or both together. Season with salt, pepper, onion-juice, and
lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or
truffles are used with chicken, and a combination of two or more of them
much improves the quality of the croquettes.

CROQUETTES OF CALF'S BRAINS

Lay the brains in salt water an hour, or until they look perfectly
white, then take out one at a time, pat with your hands to loosen the
outer skin and pull it off. Beat or rub them to a smooth paste with a
wooden spoon, season with salt and pepper and a very little mace; add a
beaten egg and about one-half cup of bread crumbs. Heat fat in a spider
and fry large spoonfuls of this mixture in it.

MEAT CROQUETTES

Veal, mutton, lamb, beef and turkey croquettes may be prepared in the
same way as chicken croquettes.

MEAT AND BOILED HOMINY CROQUETTES

Equal proportions.

SWEETBREAD CROQUETTES

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