Dolphettes of Chicken Garnishing

Brown two shallots in two ounces of butter; add one pound of cooked white chicken meat cut in one-eight inch squares, and four ounces of ham cut the same; season with salt, pepper, and nutmeg, and cover the whole with a pint of espagnole sauce (No. 414), and a gill of tomato sauce (No. 549). Let the whole boil up once, then remove it, and set it aside to get cold, and with this preparation make crescent shaped croquettes; dip them in beaten eggs, and bread-crumbs, and fry them nicely.