Potato Croquettes, in Surprise and Maisienne

Obtain one pound of very hot mashed potato preparation (No. 2798), and rub it through a sieve; put it into a saucepan with two ounces of butter, work it well with salt, nutmeg and four egg-yolks; let get cold, then form it into cylindrical croquettes an inch in diameter by two and a quarter inches in length; roll them in bread crumbs, then in beaten egg and again in bread-crumbs; smooth this breading with a knife, and fry a few at a time in hot frying fat; drain and dress on a napkin.

In Surprise.-Use the same preparation as for the above; form into round croquettes instead of cylindricals, and in the center of each one insert a half-inch diameter ball of consistent chestnut puree (No. 712); bread-crumb and fry them the same as the potato croquettes.

Maisienne Croquettes.-Have a pound of the mashed potato preparation (No. 2798), put it into a saucepan with an ounce of butter, two egg-yolks, half a pint of bechamel sauce (No. 409), and the same quantity of green corn, the grains scraped free of skin; mix well and leave till cold; with this form two and a half inch cylindrical croquettes, having them an inch and a quarter thick; roll in eggs and bread-crumbs, fry in plenty of hot frying fat, drain and serve on folded napkins.