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Chicken Croquettes

Marion Harland.

Minced chicken; about one-quarter as much fine bread crumbs as you have of meat; one egg beaten light to each cup of meat; gravy enough to moisten the crumbs and chicken; or, if you have no gravy, a little drawn butter; pepper and salt and chopped parsley to taste; yolks of two hard boiled eggs rubbed fine with the back of a silver spoon, added to the meat; mix up into a paste with as little handling as may be; nor must the paste be too wet to mould readily; make with floured hands into rolls or ovate balls, roll in flour until well coated, and fry a few at a time, lest crowding should injure the shape, in nice dripping, or a mixture half lard and half butter. As you take them out lay in a hot colander, that every drop of fat may be drained off. Serve in a heated dish with cresses or parsley.