Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

Make a thick paste of the mixture; let it get stiff and cold; make into croquettes, roll in egg and cracker-crumbs; set on the ice for an hour; roll again in cracker-dust and fry in deep, hot cottolene or other fat, which has been heated slowly. Drain, garnish with lemon and parsley and serve. Chicken croquettes Cook together in a saucepan a tablespoonful of flour and one of butter until they are blended. Pour upon this white roux a cupful of rich milk, and when you have a smooth white sauce stir in a cupful and a half of minced boiled or roast chicken. Season to taste with celery salt, white pepper and a dash of nutmeg. Cook until well heated, then add the yolks of two eggs and cook for just two minutes before removing from the fire. Set aside until cold and stiff; mold into croquettes, roll in cracker-dust, in beaten egg and yet again in cracker-dust, and set on the ice for two hours before frying. Turkey croquettes Make in the same way, but mince more finely, as the meat is firmer and harder. Veal croquettes Make a forcemeat of two cupfuls of minced veal, two tablespoonfuls of bread-crumbs, one scant teaspoonful of salt, one-quarter teaspoonful of paprika, one-eighth teaspoonful of mace, one teaspoonful of onion juice, a tablespoonful of butter and the yolks of two raw eggs. Stir in a saucepan over the fire until the mixture is heated through, and set aside to cool. When cool, make up into croquettes, dip in beaten egg, roll in egg and fine crumbs and fry. Serve with tomato sauce. Veal and spaghetti croquettes Mix together a cupful, each, of cold cooked veal and of cold boiled spaghetti, both minced fine. Season with salt, paprika and onion juice. Stir into a cupful of drawn butter, well thickened; cook together in a saucepan until smoking hot, when add the yolk of a raw egg and a tablespoonful of Parmesan cheese (powdered). Form into croquettes, dip into beaten egg, roll in breadcrumbs and fry in smoking hot cottolene or other fat,