h,
put them into a saucepan with water to cover, add two onions and
carrots, a small bunch of parsley and thyme, a few cloves and half a
grated nutmeg, and boil until birds are tender; then remove the skin,
gristle and sinews and chop the meat as fine as possible. Put into a
saucepan one pound of butter and two tablespoonfuls of flour, stir over
the fire for a few minutes and add half a pint of the liquor the
chickens were cooked in and one pint of rich cream, and boil for eight
or ten minutes, stirring continually. Remove the pan from the fire,
season with salt, pepper, grated nutmeg and a little powdered sweet
marjoram, add the chopped meat and stir well. Then stir in rapidly the
yolks of four eggs, place the saucepan on the fire for a minute,
stirring well, turn the mass onto a dish, spread it out and let it get
cold. Cover the hands with flour and form the preparation into shapes,
dip them into egg beaten with cream, then in sifted breadcrumbs and let
them stand for half an hour or so to dry; then fry them a delicate color
after plunging into boiling lard. Take them out, drain, place on a
napkin on a dish and serve. The remainder of the chicken stock may be
used for making consomme or soup.

~CHICKEN CROQUETTES WITH FISH FLAVOR~--The foundation of all croquettes
is a thick white sauce which stiffens when cold, so that mixed with
minced fish, chicken or other compounds it can be easily handled and
shaped into pears, cylinders, ovals, etc. When cooked the croquettes
should be soft and creamy inside. This sauce is made as follows:--

Scald in a double boiler one pint rich milk or cream. Melt in a granite
saucepan two even tablespoons butter, then add two heaping
tablespoonfuls cornstarch or flour, and one tablespoon of flavor.

When blended add one-third of the hot cream and keep stirring as it
cooks and thickens. When perfectly smooth put in all the cream. The
sauce should be very thick. Add the seasoning, a half teaspoonful of
salt, a half teaspoonful celery salt, white peppers or paprika to taste,
then the meat.

In shaping the croquettes take about a tablespoonful of the mixture and
handling gently and carefully, press gently into whatever shape is
desired. Have ready a board sprinkled lightly with bread or cracker
crumbs, and roll the croquettes lightly in this, taking care not to
exert pressure sufficient to break them. Coat the croquettes with some
slightly salted beaten egg. Then roll again in the crumbs.