Chop cold cooked chicken or turkey very fine; to each pint allow a half
can of mushrooms chopped fine. Put one tablespoonful of butter and two of
flour into a saucepan, mix, and add a half pint of chicken stock. When
smooth and thick take from the fire, add the yolks of two eggs, the
chicken and mushrooms, a teaspoonful of salt, quarter of a teaspoonful of
pepper, a teaspoonful of onion juice, a grating of nutmeg and a
tablespoonful of chopped parsley; stir over the fire for a moment; turn
out to cool; when cold form into cutlet-shaped croquettes, dip in egg and
bread crumbs, and fry in smoking hot fat. These may be served plain, with
a garnish of peas, or they may be served with sauce Bechamel.


Duck Bordelaise

Portions of cold duck may be cut into convenient pieces, sprinkled with
wine, about four tablespoonfuls to the pint, and allowed to stand while
you make sauce Bordelaise. Put one tablespoonful of butter and one of
flour into a saucepan; mix, add a teaspoonful of browning or kitchen
bouquet and a half pint of stock; stir until boiling, add a tablespoonful
of grated onion, a half teaspoonful of salt, a dash of pepper and, if you
have it, a tablespoonful of finely-chopped ham; cook for five minutes and
strain; add three or four fresh mushrooms or a half dozen canned mushrooms
and the duck. Stand over boiling water until the mixture is thoroughly
heated. Send to the table garnished with triangles of toasted bread. A few
stoned olives or sliced olives may be added in the place of the mushrooms,
and you would then have salmi of duck.