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Classic
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page 30
They should be served when the guests are finishing their soup and be cooked
just before serving. Therefore it is difficult to serve them when you have more
than 8 or 10 guests, and we recommend them more for select lunch and tea parties
than for regular dinners.
55. CROQUETTES VOLAILLE.
CROQUETTES OF FOWL.
NOTE.--The flesh of fowls having served to make the stock (see foot note 1) is
advantageously employed for croquettes.
PROPORTIONS:
Fowl...........The flesh of one.
Yolks.........2.
Stock..........2 glassesful.
Butter.........2 tablespoonsful.
Eggs..........1 or 2.
Flour..........2 tablespoonsful.
Parsley........}
Mushrooms......}A small amount.
Truffles.......}
Bread crumbs...Enough to roll the croquettes in.
PREPARATION.--1st. Remove the flesh, chop it fine, chop also the mushrooms, the
parsley and the truffles, mix all together. 2d. Let melt in a sauce pan 2
tablespoonsful butter mixed with 2 tablespoonsful flour, add little by little
and while stirring about 2 glassesful of stock, let boil awhile in stirring till
this sauce becomes a little thick. 3d. Add the chopped flesh, etc, stir well the
whole and add two yolks, stir again till well mixed. 4th. Pour in a dish so as
to obtain a coat 1 inch thick, let cool,taking care to place some buttered paper
over to prevent the upper part from drying and becoming black. 5th. When cold,
cut in pieces about two inches long and 1 inch wide, roll them in some flour,
dip them in a beaten egg, roll them again in some bread crumbs. 6th. Let fry in
butter, serve on a folded napkin.
56. FILLETS DE VOLAILLE.
FILLETS OF FOWL.
PROPORTIONS:
Fowl............2 young chickens.
Flour...........2 tablespoonsful.
Milk............1 glassful.
Bread crumbs....Enough to roll the fillets in.
Butter..........Enough to fry the fillets.
Time.--1 1/2 hour.
PREPARATION.--1st. Take the fillets and the legs off, cut the fillets in 2 and
the legs in 3. 2d. Dip those pieces in some milk, roll them in flour or bread
chipping and fry in butter.
NOTE.--Use the bodies of the chicken when making stock.
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