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.
The meat from the chicken after it is chopped should measure one quart.
Any other meat may be substituted for chicken, but could not be used, of
course, for an elegant affair.
CHICKEN a la CREME
The white meat of one cooked chicken
1 pair of calves' sweetbreads
1 can of mushrooms
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1 pint of milk
1 teaspoonful of salt
1 saltspoonful of white pepper
10 drops of onion juice
Yolks of two eggs
Cut the chicken into cubes of a half inch. Boil the sweetbreads and pick
them apart, rejecting the membrane. Drain and wash the mushrooms, cut them
into halves and mix them with the sweetbread and chicken.
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