Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Sauce for Croquette Mixtures

• 3 tablespoons butter
  5 tablespoons flour
  1 cup stock or milk
  salt and pepper
  celery salt
  lemon juice
  few drops onion juice

Melt butter; add flour, seasonings and milk. Cook until thick. This sauce is sufficient to thicken two cups of meat, for all kinds of croquettes. It may be varied by adding two egg yolks or one egg.

Chicken Croquettes

• 2 cups chicken meat
  salt, pepper, lemon juice
  1 cup Croquette Sauce
  onion juice

Cut meat in small pieces; add seasonings and Croquette Sauce. Shape, dip in crumbs, egg and crumbs, and fry in deep fat. These croquettes may be varied by adding one fourth cup of chopped mushrooms, ham, sweetbreads, or truffles. More or less sauce is required according to the dryness of chicken.

Sweetbread and Mushroom Croquettes

• 1 cup mushrooms cut in small pieces
  salt and pepper
  1 cup cold cooked sweetbreads cut in dice
  lemon juice and onion juice
  1 cup Croquette Sauce

Sauté mushrooms in butter; add sweetbread, seasonings, sauce. Shape, dip in crumbs, egg and crumbs, and fry.