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Chicken Croquettes

To be creamy inside these must be made very soft, then the mixture set away to cool and stiffen before it is shaped into croquettes. Make a white sauce No. 4 (see page 68). Chop the chicken fine and season-with salt, pepper, grated lemon rind, a few drops of onion-juice, grating of nutmeg, and a little mace. Put into the hot sauce all the seasoned chicken it will take up, about two cups to one of sauce. Set away to cool. Then shape into croquettes, roll in fine bread-crumbs, then in egg (which has been slightly beaten together with one tablespoonful of cold water), being careful to have every part covered with egg, then in crumbs again. Fry in smoking deep fat, and serve with white sauce No. 2 (see page 68). Veal or fresh pork may be used instead of chicken.