(893). Sweetbread Croquettes (Croquettes De Ris De Veau)

Braise, then set aside to cool, one pound of sweetbreads, cut them into three-sixteenths inch squares, have also three-quarters of a pound of cooked mushrooms cut the same. Put into a sau-toir one quart, of veloute ( No. 415) well seasoned with salt, black and red pepper and nutmeg, and thicken the sauce with four raw egg-yolks diluted with half a gill of cream and two ounces of tine butter; add the sweetbreads and mushrooms, set it on the fire and continue to stir until it boils, then pour this preparation into a vessel to get thoroughly cold. Divide it so as to make it into cork-shaped pieces, which roll in beaten eggs, and fry a fine color; drain; dress them pyramidically on folded napkins and decorate with fried parsley.

(894). Turkey Croquettes (Croquettes De Dinde)

Put three ounces of butter into a saucepan with three ounces of flour; make a light blond roux, and dilute it with a quart of cream and a pint of milk, add salt, red pepper and nutmeg, then reduce and despumate this sauce. Add two pounds of white turkey meat, and a pound of mushrooms, all cut into three-sixteenths of an inch squares, and the mushrooms pressed tree of all moisture; bring to a boil while stirring briskly with a reducing spatula, and incorporate slowly two ounces of fresh butter. Another way is to use twelve ounces of cooked chicken, eight ounces of mushrooms, two ounces of butter and two ounces of flour; moisten with five gills of white chicken broth (No. 188). And still another way is to employ two pounds of chicken, two pounds of chopped mushrooms, and a quart of veloute sauce (No. 415) reduced with cream.