three table-spoonfuls of butter. Put the cream or stock on to boil.
Mix the flour and butter together, and stir into the boiling cream;
then add the chicken and seasoning. Boil for two minutes, and add two
of the eggs, well beaten. Take from the fire immediately, and set away
to cool. When cold, shape and fry.

Many people think a teaspoonful of chopped parsley an improvement,


Other Croquettes.

Veal, mutton, lamb, beef and turkey can be prepared in the same manner
as chicken. Very dry, tough meat is not suitable for croquettes.
Tender roasted pieces give the finest flavor.


Large Vol-au-Vent.

Make puff or chopped paste, according to the rule given, and let it
get chilled through; roll it again four times, the last time leaving
it a piece about seven inches square. Put in the ice chest for at
least half an hour; then roll into a ten-inch square. Place on this a
plate or a round tin, nine and a half inches in diameter, and, with a
sharp knife, cut around the edge. Place another plate, measuring seven
inches or a little more, in the centre. Dip a case-knife in hot water
and cut around the plate, having the knife go two-thirds through the
paste. Place the paste in a flat baking pan and put in a hot oven.
After twelve or fifteen minutes close the drafts, to slacken the heat,
and cook half an hour longer, being careful not to let it burn. As
soon as the _vol-au-vent_ is taken from the oven, lift out the