Pullet Croquettes, Wright Sanford

Mince two ounces of peeled truffles, cut them into small three-sixteenths of an inch squares, suppress the skin from several fat pullets and all the hard parts so as to obtain one pound of meat, and cut it up the same as the truffles. Put the bones and parings from the pullets into a saucepan with the peelings from the truffles, three gills of veal blond stock (No. 423), and a garnished bunch of parsley; cover and set it on a brisk fire to reduce the liquid to half, then strain through a tammy (Fig. 88).

Pour into a flat saucepan, one pint of bechamel (No. 409), mix into it a few pieces of raw ham, reduce the sauce while stirring it well from the bottom of the saucepan with a reducing spatula (Fig. 601), and incorporate into it gradually the above stock; continue to reduce until the sauce becomes thick and succulent, then take out the ham, and replace it by the truffles, and afterward the pullet; season with salt if deemed necessary, and a little nutmeg. Spread this preparation on a baking sheet covered with a piece of paper, having it an inch in thickness, and when it is cold and stiff, overturn it on the table previously dredged with bread-crumbs; remove the paper, and cut the preparation into oblongs, three inches long by one inch wide; dip these in beaten eggs, roll them in fresh bread-crumbs, and throw them into hot fat; as soon as they are nicely colored, take them out and drain. Dress them pyramidically on folded napkins, and garnish around with fried parsley.