Croquettes can be made of chicken or turkey or veal, alone, but are much nicer when the meat is mixed with sweetbreads or calf’s brains and mushrooms. The meat mixture must be chopped very fine.
Make a sauce as follows:
Put a tablespoonful of butter and a half teaspoonful of onion juice into a saucepan. When it bubbles add two tablespoonfuls of flour and cook it a few minutes without browning, then add slowly, so as to keep it smooth,
A cupful of jellied stock,
1 teaspoonful of salt,
1 saltspoonful of pepper,
A dash of paprika,
A dash of celery salt,
A dash of nutmeg.
Cook until the sauce has thickened a little. Remove it from the fire, stir in a beaten egg and two cupfuls of minced meat. Turn it on to a tin platter and place it on the ice to set.