Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

on the fire for one minute, stirring the while; lastly you add four mushrooms chopped, or two truffles, chopped also, or both, according to taste; do not put back on the fire, but turn the mixture into a dish, spread it and put it away to cool. When perfectly cold, mix it well, as the upper part is more dry than the rest; put it in parts on the paste-board, about a tablespoonful for each part. Have bread-crumbs on the paste-board, roll each part of the shape you wish; either round like a small sausage, or flat, or of a chop-shape; then dip each _croquette_ or part in beaten egg, roll in bread-crumbs again, and fry in hot fat. (_See_ Frying.) 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.