The economical cook book

tiddler, season with pepper and salt, a tablespoonfol of chopped parsley, and a piece of onion the size of a shellbark also chopped very fine and half a saltspoon of grated nutmeg ; melt in a stew-pan six ounces of butter, and stir in flour until a stiff paste; thin this with half a pint of rich broth made from the broth the chicken was boiled in reduced until very rich, and four tablespoons of cream ; give all a boil up, stir in the chicken and sweetbreads, pour on a dish to cool; when stiff, mould in a wineglass or croquette mold, and dip them in beaten yolk of egg, roll them in cracker dust or very fine bread crumbs, and fry in boiling lard. A Plainer Way. Mince very fine the meat of one chicken, or two pounds of cold veal and as much cold boiled ham, season to taste with parsley chopped, and pepper and salt; boil a pint of milk, stir in butter the size of an egg and as much flour as will make a stiff batter, stir in the meat, give a boil up, spread out to cool ; mould the couquets, dip them in beaten yolk of egg, roll them in cracker dust, and fry in boiling lard. * Professor Blot's Croquettes. TOB TWELVE OBOQUETTES. Half a pound of cold chicken chopped very fine, one smaU onion also chopped very fine, and fried in a tablespoonful of butter, just before finished one tablespoon of flour stirred in, then add a gill and a half of broth, a little salt and pepper, five small mushrooms chopped fine ; or a tablespoonful of boiled rioci a little nutmeg, boil up once and just before taking from the fire, stir in the yolks of two eggs, stir together very quickly and turn out on a dish to cool ; shape and dip in beaten yolk of egg, roll in fine crumbs or cracker dust, and boil in lard like doughnuts. * Another Way. Mince the remains of cold roast or boiled chicken or turkey very fine, season with salt, pepper, nutmeg and a small onior OBOqVETTES, OMELETTES, dtc 109 chopped fine, and a little chopped parsley ; melt in a stew-pan a heaping tablespoon of butter, stir in it two tablespoons of flour, and a small teacup of cream, give a boil up, stir in the meat, turn out to cool, shape, dip in beaten yolk of egg, roll in cracker dast, fry in hot lard. Oyster Croquettes. Put fifty large oysters in their juice over the fire, simmer them about five minutes, or until they are firm and show their leaves, drain them from their juice, and set them aside until cold ; then chop them quite fine (after having dried them on a clean towel), season them with pepper and salt, a little grated nutmeg (about half a small saltspoonful), add a piece of onion half the size of a nutmeg, chopped very fine, a tablespoonful of chopped parsley, and four hard-boiled eggs chopped very fine; mix all well together ; melt in a sauce-pan five ounces of butter, stir in it floui until it is a thick paste, add to it half a teacup of the oyster juice after it has been strained, and half the quantity of rich cream ; stir over the fire until as thick as mush, then add the oysters, stir a mintite over the fire, and pour out on a dish to cool. When entirely cold, take a tablespoonful to each croquette, mould them in cracker dust seasoned with pepper and salt, and lay them carefully from the spoon into boiling lard to float and cover them ; be sure the lard is boiling when you put them in. When the under side is brown, roll them over carefully. When done, take them out with a perforated skimmer, and drain them on a sieve or napkin for a moment ; put but a few at a time in the pan, and keep them hot in the oven until all are done ; then serve quickly. To fifty oysters you may add two sweetbreads parboiled and chopped fine. * Oroquettei of Cold YeaL