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Preparing Croquettes

A good deal of care and practice are required to make croquettes nicely. The meat must be chopped fine, the ingredients well mixed, and the mixture as moist as possible without preventing the formation. When whapping them take a tablespoonful or so of the mixture, and with both hands work it into the form of cylinder. Handle the mixture as gently as possible, for too much pressure will force the particles apart and spoil the shape. Sprinkle a board lightly with bread or crack-crumbs, and roll the croquettes very gently on this. Allow them to remain on the board until they are finished, when, if any have become flattened, roll them into shape again. Cover a board thickly with crumbs, have some beaten eggs salted slightly, in a deep plate; hold a croquette in the left hand and, with a brush in the right, cover it with the egg; roll it in the crumbs, and keep on doing this until they are covered. Place a few at a time in a frying basket--not allowing them to touch each other--and plunge the basket into boiling fat; cook until they are of a rich brown. Take them up, lay on paper, and let drain.