Make first of all a very thick white sauce of flour, milk, and butter,
not forgetting also salt and pepper; when it is very thick add grated
Gruyere cheese, in the proportion of a heaped teaspoonful of this to a
breakfast-cupful of sauce. Take it off the fire, and stir in first of all
the juice of a lemon, and then the yolk of an egg. Let it get cold. Then
mince up finely your veal, or, indeed, any lean meat. Mix it well with
the sauce, and make croquettes of it. Then roll each in the white of egg
that you have left, and then in grated breadcrumbs, and fry in deep fat.

[_Mme. Vandervalle_.]



ENTREE (CROQUE-MONSIEUR)

Cut out some rounds of crumb of bread, of equal size, with a tin cutter;
or, failing that, with a wine-glass. Butter all the rounds and sprinkle
them with grated cheese--for preference with Gruyere. On half the number
of rounds place a bit of ham cut to the same size. Put a lump of butter
the weight of egg into a pan, and fry with the rounds in it, till they
become golden. When they are a nice color, place one round dressed with
cheese on a round dressed with ham, so as to have the golden bread both
above and below. Serve them very hot, and garnished with fried parsley.

[_E. Defouck_.]



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