Veal Croquettes

Cut one pint cooked veal in small pieces; add one tablespoon salt, one quarter teaspoon pepper, one tablespoon lemon juice. Melt three tablespoons butter; add two tablespoons finely minced onion, three tablespoons flour, and three fourths cup milk or veal stock. Boil five minutes. Add two eggs well beaten. Stir constantly until thick. Mix with veal mixture and cool. Shape, allowing a rounding tablespoonful for each croquette.

Dip in crumbs, egg and crumbs, and fry in deep fat.

Serve with or without White Sauce.

Shad Roe Croquettes

2 cups cooked shad roe.

2 egg yolks.

1 tablespoon parsley.

1 cup Croquette Sauce salt, pepper, cayenne lemon juice.

Cut shad roe in small pieces; add seasonings, sauce and yolks of eggs. Shape; dip in crumbs, egg and crumbs; fry.

Lobster Croquettes

2 cups chopped lobster meat salt, pepper and cayenne ¼ teaspoon nutmeg.

1 tablespoon lemon juice.

1 tablespoon parsley.

2 hard-cooked egg yolks.

1 cup Croquette Sauce.

Mix ingredients in order given; shape in croquette or chop form; dip in crumbs, egg and crumbs. Fry in deep fat. If in chop form, make incision and insert small lobster claw.

Meat, Rice And Tomato Croquettes

1 cup chopped meat 4 cups hot rice.

1 cup Croquette Sauce made with tomato instead of milk.

Salt, pepper and cayenne lemon juice onion juice.

Mix ingredients in order given; shape; dip in crumbs, egg and crumbs; fry in deep fat.

Sauce For Croquette Mixtures

3 tablespoons butter 5 tablespoons flour 1 cup stock or milk.

Salt and pepper celery salt lemon juice.

Few drops onion juice.

Melt butter; add flour, seasonings and milk. Cook until thick. This sauce is sufficient to thicken two cups of meat, for all kinds of croquettes. It may be varied by adding two egg yolks or one egg.

Chicken Croquettes

2 cups chicken meat 1 cup Croquette Sauce.

Salt, pepper, lemon juice onion juice.

Cut meat in small pieces; add seasonings and Croquette Sauce. Shape, dip in crumbs, egg and crumbs, and fry in deep fat. These croquettes may be varied by adding one fourth cup of chopped mushrooms, ham, sweetbreads, or truffles. More or less sauce is required according to the dryness of chicken.

Sweetbread And Mushroom Croquettes

1 cup mushrooms cut in small pieces salt and pepper.

1 cup cold cooked sweetbreads cut in dice lemon juice and onion juice.

1 cup Croquette Sauce.

Saute mushrooms in butter; add sweetbread, seasonings, sauce. Shape, dip in crumbs, egg and crumbs, and fry.

Fish Croquettes

2 cups cold cooked fish salt and pepper lemon juice and onion juice 1 cup Croquette Sauce.

1 tablespoon chopped parsley.

Mix all ingredients; add more lemon juice if needed. Shape, dip in crumbs, egg and crumbs, fry in deep fat.

One cup tomato may be substituted for the one cup milk or stock in Croquette Sauce.