Margaret Brown's French Cookery Book

chopped parsley; don't let it boil; make the oysters hot in it; use as directed. No. 16. CHICKEN A L'ITALIENNE. Common butter, remains of chicken, 12 tomatoes, 1 cup broth, 2 tablespoonfuls onions chopped, a tablespoonful parsley, 1 saltspoonful each of salt, white pepper, royal thyme, and summer savory, 1 tablespoonful of butter. Cut the remains of chicken into small pieces, dip into the butter, and fry crisp in plenty of lard made hot for the purpose; serve with tomato sauce. No. 17. FISH CROQUETTES. Three-pound rock. Boil it till done; skin it and take bones out. Chop fish up fine with 1 stalk of celery and 2 sprigs of parsley, 1 pint milk, 2 tablespoonfuls flour, 1/4 pound butter. Mix butter and flour together; boil the milk and pour it into the flour and butter, making a rich sauce. Boil 1/2 pint oysters scalded, take the hearts out, cut them up in small bits and put in the sauce. Put fish in the sauce and keep stirring till it begins to boil. When done pour out on a platter and let it get cold. Make croquettes in shape of pears or apples, roll in beaten eggs and then in bread crumbs. Boil in a croquette kettle of lard. Serve these with French potatoes or Saratoga potatoes fried. No. 18. POTATO CROQUETTES. Peel and boil 5 good-sized potatoes till mealy. Rub them fine with a potato-masher; 1/2 tablespoonful butter, 2 eggs, pepper and salt mashed well in the potatoes. After they are cool make them out into steeples. Roll them in beaten egg, then in bread crumbs; boil them in hot lard. Set them up around the dish. No. 19. LOBSTER CROQUETTES. Two lobsters boiled done, picked and chopped fine; 1/4 loaf of bread grated fine, little nutmeg, mace to taste, 1/4 pound of butter; mix all with lobster and 1 egg; make lobster croquettes in pears or steeples, put them in beaten eggs, then in bread crumbs. Boil in hot lard, garnish with the claws and parsley. No. 20. WINE SAUCE FOR VENISON OR HARE. Quarter pint of claret