Pork Cutlets with Apple Croquettes

Prepare and cook the cutlets the same as for cooked fine herbs (No. 1780), trim the handle bones and dress in a circle; fill the center with apple croquettes (No. 3016) in the form of inch balls, and serve separately a brown sauce (No. 414), with essence of ham (No. 390.) To make apple croquettes, mince some apples very small and cook them slowly in fresh butter; when nearly done add a little sugar and finish the cooking. Let this preparation get quite cold, then divide it into small parts of a sufficient size to make inch in diameter balls; roll these in bread-crumbs, beaten eggs and then more bread-crumbs, smooth this over neatly with a knife and fry the croquettes in very hot fat.