Crab, Crawfish, Lobster or Shrimp Croquettes, Victoria

These croquettes are made with any of the above crustaceans. Cut a pound of any of these meats into dice shapes, and have also one-quarter of a pound of truffles cut the same size as the meat. Put a quart of veloute (No. 415), into a sautoire, season with salt, white, and red pepper, and add half a pint of celery puree (No. 711), let reduce and moisten with cream; and incorporate into it two ounces of lobster butter (No. 580) for each pound; then add the meat let this preparation get quite cold, then divide it into balls an inch and a half in diameter, forming these into cork shaped croquettes, two inches in length, roll them in beaten egg and then in bread-crumbs, and fry a fine color; dress on folded napkins, arranging a bunch of fried parsley on top.