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Croquettes

These useful little dishes are made of minced meat, poultry, fish, etc., highly seasoned, mixed with a little sauce, dipped in egg and bread-crumbs, fried until crisp, and served with any sauce. They differ from rissoles only in this, that the latter are covered with good puff paste before frying, and croquettes are rolled in egg and bread-crumbs. They should be well drained from the fat before serving, then piled high on a hot napkin, and the sauce sent to table in a tureen. Though they are often made of fresh meat, they are chiefly useful for cold. It will be evident that nearly everything depends upon the seasoning. Though there are numberless names for them, from the materials of which they are made, or the sauces with which they are served, the general idea in all is the same--a savoury mince, moistened with sauce, if necessary bound together with the yolk of egg, dipped in beaten egg, rolled in bread-crumbs, and fried crisp.