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Italian Beef Croquettes

Chop very finely 3/4 pound of cold roast beef, add 1/2 pound of stale bread-crumbs which have been soaked in enough stock, 1 spoonful of chopped onion, fried in butter, salt, pepper, and parsley. Stir on the fire until smooth, add 2 tablespoonfuls of stewed and strained tomatoes, and the yolk of an egg. When cool, make into croquettes, dip in crumbs, and fry in boiling fat. Serve with mushroom or caper sauce.

CHICKEN CROQUETTES (as made at the Jockey Club, Paris.) For one dozen, cut 3/4 pound boiled chicken very fine, with 1/4 pound or 1/2 can of button mushrooms, 1 tablespoonful of butter, the same of flour, yolks of 2 eggs, and 1 glass of sherry. First, fry an onion in butter, add flour, then a cup of chicken broth, the other things chopped fine, and seasoning. When it boils, add the eggs, and take off to cool. When firm, make into shape and fry. This is a very delicious recipe; the croquettes are soft inside and hard outside, as they should be, if well fried. But the fat must be abundant and boiling.