Chicken Croquettes, Exquisite

Place two ounces of butter in a saucepan with two ounces of rice flour, stir well and let it cook slowly until slightly brown, then moisten with a quart of veal blond stock (No. 423), and stir continuously till it comes to a boil; set it on one side to boil slowly, and despumate; reduce the sauce and thicken it with egg-yolks, cream and fresh butter. Now add to this sauce, a pound of the white meat taken from a fat pullet, and cut into three-sixteenths of an inch squares, half a pound of cooked mushrooms, four ounces of artichoke bottoms, all being cut the same size as the pullet, and season with salt, pepper, and nutmeg; then pour it out, and let it get perfectly cold. Pound in a mortar, one ounce of truffles with one ounce of cooked rice, and three tablespoonfuls of bechamel (No. 409), press it through a sieve, and let get cold, then divide this into half inch balls. Make some balls, an inch and a half in diameter, of the chicken croquette preparation, and in the center of each insert a truffle ball, flatten them to three-quarters of an inch; dip them in beaten eggs and bread-crumbs, fry nicely and dress them in pyramids over a folded napkin, garnishing the top with fried parsley.