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Chicken Croquettes, Macedoine

Carefully pick all the meat from a tender fowl boiled early in the morning and cut it into very small square pieces. Cut the same way one ounce cooked ham and twelve canned mushrooms. Have one table-spoon freshly chopped shallots in a saucepan with one ounce butter and fry for three minutes, stirring well meanwhile; add two ounces flour, mix till well thickened without browning, then dilute this with a pint white broth. Season with one teaspoon salt, two salt-spoons cayenne pepper and one saltspoon grated nutmeg; stir and let boil for fifteen minutes. Add three egg yolks, stir well, then add the chicken, ham and mushrooms, also half gill sherry. Mix well and cook for five minutes. Remove from the fire, place the preparation on a dish and let cool off. Dredge three tablespoons flour on a corner of a table. Divide the force meat into six equal parts, roll up to pyramid shape on the flour, dip each one in beaten-up egg and gently roll in bread crumbs. Lay in a frying basket and fry in boiling fat for eight minutes. Lift up and thoroughly drain. Pour one gill hot tomato sauce on a hot dish and neatly arrange the croquettes, one overlapping another, crown-like. Fill up the centre with a hot macedoine. Adjust a paper frill at the end of each and serve.

WHITE BROTH (BOUILLON BLANC) Place on the fire in a large saucepan three pounds veal bones and any scraps of same on hand, also any remnants of raw beef or bones, as well as scraps of raw poultry. Pour in five gallons cold water, let come to a boil, then carefully skim off every particle of the scum. Then add four medium, whole, peeled carrots, two small whole, peeled turnips, two peeled onions, one parsley root, three leeks and two stalks celery. Cover the pan and let slowly boil for four hours. Then strain through a cheesecloth into a stone jar and put in a cool place. When thoroughly cooled off place it in the ice box and use as required. When nearly used renew preparation.