Chicken Croquettes, Hungarian

These are made with one pound of the white meat from a roast chicken, half a pound of mushrooms, and a quarter of a pound of unsmoked red beef tongue, each article cut into one-sixteenth of an inch squares. Put into a sautoire a pint and a half of Hungarian sauce (No. 479), thickened with egg-yolks and cream; when it nearly boils, stir in the chicken, mushrooms, and tongue; allow to boil a minute then cool; with this preparation form cork-shaped croquettes, dip them in beaten eggs and roll them in bread-crumbs, and then fry to a nice color. Dress on napkins and garnish with fried parsley.