cold. Cover the hands with flour and form the preparation into shapes,
dip them into egg beaten with cream, then in sifted breadcrumbs and let
them stand for half an hour or so to dry; then fry them a delicate color
after plunging into boiling lard. Take them out, drain, place on a
napkin on a dish and serve. The remainder of the chicken stock may be
used for making consomme or soup.


~CHICKEN CROQUETTES WITH FISH FLAVOR~--The foundation of all croquettes
is a thick white sauce which stiffens when cold, so that mixed with
minced fish, chicken or other compounds it can be easily handled and
shaped into pears, cylinders, ovals, etc. When cooked the croquettes
should be soft and creamy inside. This sauce is made as follows:--

Scald in a double boiler one pint rich milk or cream. Melt in a granite
saucepan two even tablespoons butter, then add two heaping
tablespoonfuls cornstarch or flour, and one tablespoon of flavor.

When blended add one-third of the hot cream and keep stirring as it
cooks and thickens. When perfectly smooth put in all the cream. The
sauce should be very thick. Add the seasoning, a half teaspoonful of
salt, a half teaspoonful celery salt, white peppers or paprika to taste,
then the meat.

In shaping the croquettes take about a tablespoonful of the mixture and
handling gently and carefully, press gently into whatever shape is
desired. Have ready a board sprinkled lightly with bread or cracker
crumbs, and roll the croquettes lightly in this, taking care not to
exert pressure sufficient to break them. Coat the croquettes with some
slightly salted beaten egg. Then roll again in the crumbs. Fry in deep