Croquettes of Chicken

Croquettes de Volaille

Method

Prepare half a pint of thick Bechamel sauce, and when it is quite hot mix with it two raw yolks of eggs, a dust of cayenne, a pinch of salt, and a very little nutmeg, and stir together over the fire till it thickens; then pass it through the tammy and add to it six good tablespoonfuls of finely minced chicken; mix well and put it away to cool; when cold arrange it out in quantities of about a small dessertspoonful, and roll each up in the shape of a cork in flour, and dip in well-beaten whole egg and then into freshly made white breadcrumbs; put them into a frying basket and fry them in clean boiling mutton fat till a pretty golden colour; drain the fat from them and dish them on a dish-paper or napkin in a ring with fried parsley in the centre.