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Snowball Croquettes

Prepare chicken croquettes in the usual way, but with the white meat only, remembering that this will absorb more sauce in mixing than when the whole fowl is used. Form into round balls, dip in crumbs, egg and crumbs again. Stick all over them, every quarter-inch or so, pieces of gelatine as it comes from the box. You can vary these croquettes farther by rolling in the center of each one an oyster, parboiled and dried, a slice of truffle or a piece of sweetbread which has been cooked and seasoned.

Make a white sauce of three-quarters of a cup of cream and the same of water in which the fowl was cooked. Season to taste with salt, cayenne, celery salt and onion juice, and thicken in the usual way.

Add, in this case, just a touch of damaskrose color paste.-Anne Warner. See Page XXIII.