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

a few drops of orange-flower water; it gives a very good flavor; then put the whole in a tin mould greased a little with butter; place in a quick oven for about thirty-five minutes, and serve. _In Croquettes._--Peel, quarter, and boil about a quart of potatoes as directed. Mash them in a saucepan and mix them with four yolks of eggs, two ounces of butter, salt, and about half a gill of milk; set on the fire, stir for about two minutes, take off, spread on a dish and leave thus for two or three hours, and even over night when for breakfast. When left over night, they may be rather too dry to work them; then mix with a few drops of milk. No matter how long they have been left on the dish, it is necessary to mix them, that is, to mix the top, which is the driest part, with the rest. Dust the paste-board slightly with bread-crumbs, put the potatoes on it, in parts of about a tablespoonful each; then, with the hands and a knife, shape them according to fancy, either round, flat, or oval, etc. When shaped round they look like a piece of sausage about two inches and a half long. If wished flat, when shaped round, just flatten them a little with the blade of a knife. Then dip each part in beaten egg, roll in bread-crumbs, and fry in hot fat. (_See_ Frying.) Take them off the fat when done, turn them into a colander, and immediately dish, and serve them as warm as possible. Potato _croquettes_ are sometimes called potato-balls. When the _croquettes_ are shaped flat, they are also called "_à la duchesse_." _Another Duchesse._--When the potatoes are ready to be spread on the dish to cool, put them in the pastry-bag and squeeze them out of it like lady's fingers, bake, and serve warm. It makes a sightly dish. _In Matelote._--Prepare and cook a quart and a half of potatoes, and peel and cut them in thick slices. Put in a stewpan a piece of butter the size of