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Preparation of Croquettes

21-8 teaspoon salt teaspoon pepper In general, use equal amounts of white sauce and meat. Less will be needed if meat is freshly cooked than if canned meat is used. Meat should be chopped fine, seasoned rather highly, then moistened with sauce as soft as can be handled. Let chill thoroughly on flat dish, then divide evenly into separate portions, allowing 2 tablespoons for each croquette. Shape into balls, cylinders, cones or any desired shape. Roll and sift dry crumbs, beat egg with 1 tablespoon water. Roll croquettes in crumbs, dip in egg, again roll in crumbs, and fry in deep fat, till light brown in color. Drain on oiled paper. They may be served with sauce. Any meat or combination of meats may be used. Fish, eggs and macaroni may be used in same way. Seasoning may be onion, parsley, celery salt. Lemon juice combines well with fish or chicken. ½ cup butter 2 egg yolks