Croquettes, Etc
Chicken Croquettes (Three-fourths of a pound)
Three-fourths of a pound of chicken cut fine, half a can of mushrooms cut fine, one teaspoonful of grated onion, one tablespoonful of…
Rice Croquettes (Take Boil a half pound of rice)
Take Boil a half pound of rice until very soft, then mix two tablespoonfuls of grated cheese, one small teaspoon of mace, and enough butter…
Ham Croquettes
One cup of cold boiled rice, one cup of lean ham chopped very fine, mix with one egg and a little Worcester sauce, dip in egg, and roll in…
Potato Croquettes (Boil and mash fine six large)
Boil, and mash fine six large potatoes, one tablespoon of butter, twothirds of a cup of cream, whites of two eggs, beaten light, season…
Egg Croquettes
Boil ten or twelve eggs until hard. Cut the yolks and whites in shapes. Mix with white sauce and fine bread crumbs sufficient to form with…
Green Corn Croquettes
To one quart of grated young corn add one teacup of flour; pepper and salt, one cup of sweet milk, four tablespoonfuls of butter. Warm the…
Fish Croquettes
Take any kind of boiled fish, remove all the bones, chop fine, with little parsley, season with pepper and salt; make a little batter of…
Lobster Croquettes
Chop very fine about two pounds of lobsters, one egg, salt and pepper, and two tablespoonfuls of butter; cook the butter and flour…
Westphalia Croquettes
Four ounces finely chopped ham, one pound of mashed potatoes, onehalf gill of sweet cream, two ounces of butter, half teaspoon pepper. Beat…
Oyster Croquettes
One pint of raw oysters, half a pint of cooked veal, two tablespoonfuls of butter, five spoonfuls of cracker crumbs, the yolks of four…
Salmon Croquettes (Chop fine two pints of salmon)
Chop fine two pints of salmon, one and a half teacupfuls of cream, three large tablespoons of butter, two of flour, four eggs, five gills…
Chicken Quenelles
Take one chicken, weighing at least three pounds, six tablespoonfuls of butter, a tablespoonful of chopped salt pork, four eggs, one gill…
Chicken Quenelles, Breaded
After having prepared the quenelles as above, boil them and drain well. When cold dip in beaten egg; roll in bread crumbs and place in a…
Veal Quenelles
Veal quenelles are prepared in the same manner as chicken quenelles. ICED SAVORY SOUFFLÉ. Cut up crab into small pieces, let it soak in…
Savage Club Canapes
Cut slices of stale bread into circles the size of fifty-cent pieces; brown in a little hot butter; lay on paper to absorb the grease…
Canapes A La Bismarck
Fry small cubes of stale bread in butter until brown, spread over each when cold a layer of anchovy butter, curl around each an anchovy…
Allumetes
Have some anchovies preserved in oil, wipe them from scales and oil, cut each into long strips. Have ready some plain paste rolled very…
Patties
Have ready some fine puff paste, put in the ice chest to get firm, then roll about three-quarters of an inch in thickness. Have the pastry…
Oyster Patties
Take as many oysters as you have patties, stew them in their own liquor, cut in pieces, add a teaspoonful of flour, salt and pepper, butter…
Chicken Patties
To one-half pint of cream add half a pint of cold chicken; boil four minutes; fill the shells and serve. All poultry and game may be served…
Lobster Patties
Cut one pint of lobsters into small pieces, half a pint of white sauce, very little mustard, a small pinch of cayenne. Put on the fire and…
Veal Patties
Cut one pint of cooked veal into dice, and put into a stewpan with onehalf pint of white sauce and one small teaspoonful of lemon juice…
Welsh Rarebit (One-quarter of a pound of rich)
One-quarter of a pound of rich cream cheese, one fourth cup of cream or milk, one teaspoonful of mustard, half a teaspoonful of salt, a few…
Welsh Rarebit (Half pound of cheese one)
Half pound of cheese, one tablespoon made mustard, little cayenne pepper, one tablespoon of very fine bread crumbs soaked in milk. Rub…
Cheese Fondu
One cup of fine bread crumbs, two cups of sweet milk, half pound of grated cheese, three eggs whipped light, one small teaspoonful of…
Veal Cheese
Pound separately in a mortar equal quantities of veal and tongue, boiled and sliced; pack in a jar in alternate layers, moistening each…
A Grand Trifle
The day before you wish to use it make two or three quarts of boiled custard (according to your needs); bake some thin sponge cakes as for…
French Chestnuts With Coffee Sauce
Peel three dozen chestnuts, boil them in their skins (not their shells) for five minutes in salted boiling water; peel off their skins, put…
Snow Eggs
Put over the fire a quart of rich milk, sweeten and flavor it with orangeflower water. Separate the yolks and whites of six fresh eggs…