The best way to shape them, is to roll each part round first with a few bread-crumbs, then with a knife smooth both ends, while with the left hand you roll them gently, and if wanted flat, strike gently on them with the blade of a knife. If wanted of a chop-shape, when flat, shape with the hands and strike again to flatten them.
Croquettes are made with any kind of cold meat.
In Fricassee.—Clean, prepare, and cut as directed. If the flesh is not white, blanch it. Put it in a saucepan, cover it with broth or cold water (broth is better than water), set it on the fire, and add one onion whole, and if covered with water, add also a bunch of seasonings, composed of three stalks of parsley, one of thyme, a bay-leaf, and one clove, boil gently till done. Put about two ounces of butter in a saucepan with one tablespoonful of flour, set on the fire, stir and mix while the butter is melting; then turn the broth or water in which the chicken has been cooked into this pan through a strainer, add salt, six mushrooms sliced, then the pieces of chicken; give one boil, dish the pieces as directed, mix a yolk of egg in the sauce, turn it over the chicken, and serve with or without a border of paste.
Border of Paste.—Knead well together, so as to make a rather thick paste, two whites of eggs with flour; spread it with a rolling-pin in a long strip about two inches and a half broad and one-fifth of an inch thick. Trim the sides if not straight; cut three rows of holes in the middle with a fruit-corer, then cut the strip of paste in two, lengthwise and in the middle of the middle row of holes. Cut it again across in pieces about three or four inches long. Put it in a warm place to dry till hard enough to keep in shape and still be pliable; warm the dish on which you wish to place it; beat the white of an egg just a little with a pinch of sugar, glaze the straight side of the paste with it; place it all around and on the border of the dish with the dentilated side up. Place the pieces of chicken inside of the border as directed above, and serve.
The cut below represents the border. One, a, is the border before being cut in two, and b when cut.
It may seem difficult to place the border at first, but it will be easily done after having tried once or twice, and following the directions previously given. It is better to try when not in a hurry and before being wanted; that is, before you wish to serve it. The border may be made and placed on a dish without a chicken, it will be better for an experiment.
In Fricassée à la chevalière or Parisienne.—While the chicken is cooking as directed for fricassée, prepare a garniture of chicken-combs, and, when the chicken is dished, place the garniture all around it, and serve warm.
A la Française.—While the fricassée is being made, prepare a garniture of mushrooms or one of truffles, or both.
Dish the chicken as directed, place a garniture of mushrooms or one of truffles, or both, tastefully all around, and serve warm.