The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

841. _Croquettes de Volaille au Jambon_ Are made in the same manner as in the last, only using cooked lean ham instead of truffles, and serving a little blanquette de volaille au jambon (see blanquette de dinde, No. 88) in the centre; croquettes de volaille à l’écarlate are made the same, merely substituting some cooked tongue and adding tongue to the blanquette; when made larger they are called boudins, but the croquettes are preferable, being more crisp. No. 842. _Rissolettes de Volaille à la Pompadour._ Make half a pound of forcemeat (No. 122), then have ready two buttered sauté-pans, place half of the forcemeat in the centre of each, then spread it over the bottom to the thickness of half-a-crown piece with a spoon, occasionally dipping the spoon in white of egg; then cover them over with stock and place them on a moderate fire, let them simmer for five minutes, take off as much of the stock as possible, and leave them in the sauté-pans to get half cold, take them out with a fish-slice, place one of them on a dish, then have prepared a salpicon as for the croquettes aux truffes (No. 840), cover the sheet of forcemeat with it a quarter of an inch in thickness, then cover the other sheet over it, press them lightly together; when cold cut it out in diamond shapes (with a knife) about two inches long and one wide; then have ready the following sauce: put a teaspoonful of chopped eschalots in a stewpan with a quarter of a pat of butter, pass them over the fire two minutes, add a pint of white sauce (No. 7) and half a gill of milk, boil altogether five minutes, keeping it stirred; then take it off the fire and stir in the yolks of two eggs very quickly, stir it over the fire another half a minute, then take each piece upon a fork and dip it into the sauce, cover it all over and place it upon a plate; proceed in like manner till they are all done, put them by