Choice Cookery

in a small thick saucepan with an ounce of butter; stir them together over the fire until they bubble; then add a half-pint of liquid consisting of a gill of stiff jellied stock and a gill of thick cream; stir till they boil and form a smooth sauce; mix the sweetbread mixture with the sauce. The mixture should be a soft, creamy mass, not in any way so stiff as sausage-meat, or so as to remain in a heap without spreading; when poured on a plate, it should be of a consistency that will _slowly_ settle, yet there must not be any liquid whatever. On this question of consistency depends the quality of the croquettes, cutlets, etc., made from it. If too stiff, they will be dry and only a superior sort of hash ball. What you have to aim at is a croquette or cutlet that will ooze out of the thin shell of egg and crumb when pressed with a fork. Success in attaining this can always be secured by taking care to moisten the minced meat with a sauce made of _very stiff jelly_ in the proportion of half a pint of liquid (the melted jelly and cream) and one ounce each of flour and butter. This will mix a pint of sweetbread and mushrooms, or rather less of dry meat, such as the breast of chicken, veal, etc. I dwell on this point because this class of entrees is always popular, and if the consistency is once well understood, success is certain to follow. When the mixture is poured into shallow dishes or plates, a piece of buttered paper should be laid over them, and then they should be placed on ice until quite firm. When ready, cut small pieces of the mixture, make them into shapes as nearly resembling a French chop as you can, using a very little cracker meal should they stick to your hands. Have before you a large dish of cracker meal and the yolks of two eggs beaten with two small tablespoonfuls of water, cover each cutlet thoroughly with egg,