Veal Croquettes.
- 2 cups cooked veal finely chopped.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
- Few grains cayenne.
- Few drops onion juice.
- 1 teaspoon finely chopped parsley.
- Yolk of one egg.
- 1 cup thick Veloute Sauce.
Process: Mix the ingredients in the order given; moisten with sauce. Spread mixture on a plate to cool. Shape, crumb and fry as other croquettes. Serve with Creole Sauce.