CHICKEN CUTLETS

Improved with Lea & Perrins' Sauce

For this use 1-1/2 cupfuls of cooked cubed chicken, or 1 cupful of chicken and 1/2 cupful of cooked sweetbreads, celery or mushrooms as desired, in the Basic Croquette recipe. Serve with White, Celery or Oyster dressing given on page 10.

RICE CROQUETTES

Improved with Lea & Perrins' Sauce

Add the grated cheese to the rice and bind the mixture together with 1 well-beaten egg to which 2 tablespoonfuls of water has been added. Add the Lea & Perrins' Sauce. If too stiff, add a little more water, form into croquettes, roll in bread crumbs, beaten egg and bread crumbs again and chill. Fry in fat hot enough to brown a cube of bread in 40 seconds. Drain and serve with Spanish or Creole dressing. These croquettes may form the basis of a luncheon menu or may be served as a vegetable or side dish for dinner.

MACARONI CROQUETTES

Improved with Lea & Perrins' Sauce

Cut cooked macaroni into fine pieces, and measure four cupfuls. Add 1/2 cupful of grated cheese, bind the mixture together with 1 well-beaten egg, add 2 tablespoonfuls of Lea & Perrins' Sauce, a little more water if the mixture is too stiff to mold, shape into croquettes, chill and fry as usual.

PEANUT OR WALNUT CROQUETTES

Improved with Lea & Perrins' Sauce

Use 4 cupfuls of ground peanuts or walnuts in place of meat in the Basic Croquette recipe. Add enough of the croquette sauce to the nuts to make them easy to mold. Shape into croquettes, roll in bread crumbs, egg and crumbs again and chill. Fry as usual.

SWEET POTATO CROQUETTES

Improved with Lea & Perrins' Sauce

These are made the same way as the rice croquettes, using sweet potatoes in place of the rice in the Rice Croquettes recipe and omitting the cheese.

MUSHROOM CROQUETTES

Improved with Lea & Perrins' Sauce

For these use 2 cupfuls of chopped mushrooms in making the Basic Croquette recipe. Add to them just enough of the croquette sauce to mold firmly together. Shape and fry as usual. Serve with a Cream, Hollandaise or Bearnaise Sauce.

SALMON CUTLETS

Improved with Lea & Perrins' Sauce

Use 2 cupfuls of canned salmon and 2 cupfuls of cooked rice, adding 2-1/2 tablespoonfuls of Lea & Perrins' Sauce, 1/2 teaspoonful of salt and 1 tablespoonful of lemon juice. Bind together with an egg and shape into croquettes, rolling in bread crumbs and beaten egg as usual. Fry and serve with Tomato, Bearnaise or Hollandaise Sauce.

FISH CUTLETS

Improved with Lea & Perrins' Sauce

Proceed as in making Salmon Cutlets, using the same proportions of any preferred cooked fish.