CROQUETTES.

CHICKEN CROQUETTES.

Mrs. James B. Meeks, Philadelphia, Pa.

Contributed by Miss Josephine Barry Meeks, Orange, N. J.

Boil a medium-sized chicken in as little water as possible until it is tender, remove and reduce the broth (by boiling) down to a teacupful, which will be a jelly when cold. Chop the meat as fine as possible, removing the skin. Chop half a small onion fine and fry it with 2 oz. of butter, add a tablespoon of flour, stir half a minute, add the meat and broth, half teaspoon of finely chopped parsley, half a sweetbread, or as much calves’ brains (previously boiled tender), salt, pepper, little sweet marjoram. Stir 2 minutes, take from the fire, add the yolks of 2 raw eggs, mix well until it is a gelatinous mass. Spread on a dish, and when entirely cold mould it into forms. Dip into egg and bread crumbs and fry in boiling lard. Care should be taken to prevent them from falling to pieces when frying.

CHICKEN CROQUETTES.

Mrs. Morris R. Stroud, Philadelphia, Pa., 1875.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Half a good-sized chicken. Chop fine. Chop fine ½ onion, fry with 1 oz. butter, add ½ tablespoon flour, stir for half a minute, then add the chopped meat, a little over a gill of broth, salt, pepper, pinch of nutmeg. Stir for about 2 minutes, take from fire, mix 2 yolks of eggs with it, put back, stir for one minute, add chopped mushrooms, or truffles, or both together. Make bread crumbs of pastry crust, roll croquettes in shape, dip each one in beaten egg, roll in crumbs again, and fry.

RICE CROQUETTES.

Mrs. Oliver Hastings, Cambridge, Mass.

One cup rice, 1 pt. milk, 1 pt. water. Boil about an hour till the rice is dry. Take off, put in a bowl, add 1 egg, 2 tablespoons sugar, juice and rind of a lemon, small piece of butter. Shape and roll in cracker crumbs. Fry in lard very hot, enough to cover them.