left hand, and with a brush, or the right hand, cover it with the egg;
then roll in the crumbs. Continue this until they are all crumbed.
Place a few at a time in the frying basket (they should not touch each
other), and plunge into boiling fat. Cook till a rich brown. It will
take about a minute and a half. Take up, and lay on brown paper in a
warm pan.


Royal Croquettes.

Three small, or two large, sweetbreads, one boiled chicken, one large
table-spoonful of flour, one pint of cream, half a cupful of butter,
one table-spoonful of onion juice, one tablespoonful of chopped
parsley, one teaspoonful of mace, the juice of half a lemon, and salt
and pepper to taste. Let the sweetbreads stand in boiling water five
minutes. Chop very fine, with the chicken, and add seasoning. Put two
table-spoonfuls of the butter in a stew-pan with the flour. When it
bubbles, add the cream, gradually; then add the chopped mixture, and
stir until thoroughly heated. Take from the fire, add the lemon juice,
and set away to cool. Roll into shape with cracker crumbs. Dip in six
beaten eggs and then in cracker crumbs. Let them stand until dry, when
dip again in egg, and finally in bread crumbs--not too fine. All the
crumbs should first be salted and peppered. Fry quickly in boiling
fat.


Royal Croquettes, No. 2.

Half a boiled chicken, one large sweetbread, cleaned, and kept in hot
water for five minutes; a calf's brains, washed, and boiled five