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Chicken Croquettes, Roosevelt

Detach the legs and breast of a two-and-a-half-pound tender chicken, remove skin, place legs in a saucepan with a pint white broth, and a half teaspoon salt then let boil for twenty-five minutes. Drain, remove meat from the legs and cut into quarter-inch squares. Cut also two ounces cooked lean ham, one ounce cooked smoked beef tongue, one good-sized truffle and place them in a small tin. Cut six well peeled and cleaned fresh mushroom into quarter-inch pieces, fry in a tablespoon butter for five minutes, lightly tossing meanwhile, and add to the tin. Remove all the sinews from breast of chicken, and with a small knife scrape off the meat and place it in a clean mortar; pound it until smooth, then add, one by one, three egg yolks, thoroughly pounding while adding them; pour in two gills thick cream, a tablespoon mushroom liquor and two tablespoons sherry. Season with a level teaspoon salt, two saltspoons cayenne, one saltspoon grated nutmeg, a half saltspoon mixed grated allspice and sharply mix with a whisk for two minutes, then strain through a Chinese strainer into the tin with other articles, mix all well together, and cover the preparation with a lightly buttered white paper. Place the tin a larger one, then pour in hot water up to half the height of the tin. Set in the oven with the door open for fifteen minutes, remove, let cool off, divide the chicken into twelve equal parts, roll into croquette form, and dip each in melted butter, then roll them in freshly prepared bread crumbs. Heat two tablespoons clarified butter in a frying pan, lay in the croquettes one beside another and fry for six minutes on each side. Lift up, dress on a dish crown like one, overlapping another, adjust a fancy frill at the end of each, decorate the centre with a little parsley greens and serve with a Supreme sauce separately.