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CROQUETTES (au Financiere)

Mince very finely the livers of two fowls, a sweetbread, a shallot, six small mushrooms, and two truffles. Season rather highly with pepper and salt. Put one ounce of butter into a stewpan, let it melt, then mix with it very smoothly and slowly a table-spoonful of flour. When it is lightly browned, add the mince and an ounce of butter, and simmer for ten minutes, stirring all the time. Drain off the fat, add a glass of light wine to the mixture, and simmer it gently for a few minutes longer. When it is cold and stiff, mould it into small balls, and fry these in the usual way. Half a dozen oysters, finely minced, are sometimes added. Sprinkle a little salt over croquettes before serving them. Time to fry, ten minutes. Probable cost, sweet-bread, from 1s. to 4s. Sufficient, allow one or two croquettes for each person.