Ingredients:
Minced chicken.
About one-quarter as much fine bread-crumbs as you have meat.
1 egg, beaten light, to each cupful of minced meat.
Gravy enough to moisten the crumbs and chicken. Or, if you have no gravy, a little drawn butter.
Pepper and salt, and chopped parsley to taste.
Yolks of 2 hard-boiled eggs, rubbed fine with the back of a silver spoon, added to the meat.
Preparation:
- Mix up ingredients into a paste, with as little handling as may be. Nor must the paste be too wet to mould readily.
- Make, with floured hands, into rolls, or ovate balls, roll in flour until well coated, and fry, a few at a time, lest crowding should injure the shape, in nice dripping, or a mixture, half lard and half butter. As you take them out, lay in a hot cullender, that every drop of fat may be drained off. Serve in a heated dish, and garnish with cresses or parsley.
- Turkey, duck, and veal croquettes can be made in the same manner. They are even nicer if dipped in egg and cracker-crumbs before frying.
