This quantity will make one dozen good sized cylinders.
POULTRY AND GAME DISHES
CHICKEN CROQUETTES
1 four pound chicken
1/2 pint of milk
2 level tablespoonfuls of butter
4 level tablespoonfuls of flour
2 teaspoonfuls of salt
2 teaspoonfuls of onion juice
2 tablespoonfuls of chopped parsley
1 saltspoonful of grated nutmeg
1 saltspoonful of white pepper
A dash of cayenne
Draw, truss the chicken, put it into boiling water, boil it rapidly for ten minutes, and let it simmer until tender. When cold, remove the meat, rejecting the bones and skin. Chop the meat with a chopping knife; do not put it through the meat grinder. When fine, add all the seasoning and mix thoroughly. Put the milk in a saucepan over the fire, and add the butter and flour, rubbed together. Stir and cook until you have a smooth paste, add the chicken, mix thoroughly, and turn out to cool. When cold, form into croquettes, dip in an egg, beaten with a tablespoonful of water, roll in dry bread crumbs, and fry in deep hot fat. Serve plain, or with French peas.
This will make thirteen large croquettes.
One pair of thoroughly cooked sweetbreads may be chopped with the chicken, or you may add a pair of parboiled calf's brains; this increases quantity, and makes the croquettes more creamy.
This should make sixteen large cylinders or pyramids, serving sixteen persons.