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Macaroni, Croquettes Of

To a tea-cupful of boiled pipe macaroni add about two ounces of meat from a roast pheasant, partridge, hare, or any game, a slice of lean ham, a few mushrooms, or a truffle. Mince separately, and mix these ingredients together. Boil a breakfast-cupful of good white sauce until reduced to a quarter of a pint, then simmer in it for a few minutes a salt-spoonful of shallot, chopped fine, a salt-spoonful of sugar, and one of pepper and nutmeg, mixed; lastly, stir in two or three yolks of eggs, and, when these have set, the juice of half a lemon. This sauce may now be poured over the mince, mixed with it, and left to get cold, when egg-shaped balls may be made in a table-spoon, and completed by the hand. Fry with egg and bread-crumbs in boiling lard from eight to ten minutes. Serve with fried parsley as a garnish. Sufficient for a dish.