Lamb Chops Breaded

Trim the chops and remove the skin; season with salt and pepper; roll in fine bread crumbs; dip in beaten egg and water; add table-spoonful of water to each egg, and roll in bread crumbs; fry in hot fat. For a chop one inch in thickness it will require six minutes to cook rare and from eight to ten to cook well done.

Fried Chicken

Cut the chicken into ten pieces; season with pepper and salt; roll in fine bread crumbs; dip in beaten egg and water; roll in crumbs, and fry in fat hot enough to brown a piece of bread in one minute. A young chicken will cook in ten minutes. Serve with sauce tartare or cream sauce; garnish the dish with sprigs of parsley.

Note. - For fried fish see article on Fish.

Croquettes

In making croquettes the material must be chopped fine, well mixed, and seasoned delicately. The shaping of croquettes can be readily acquired by a little practice and care. They are formed into cone, ball and cylindrical shapes.

To Shape. - Take a tablespoonful of the mixture; roll gently between the hands into a ball; have a board well sprinkled with fine dry bread crumbs and roll the croquette very gently on this into shape; dip into beaten egg, to which one tablespoonful of water has been added; water added to the egg makes a more elastic coating than egg alone; after dipping the croquette into the egg roll again in the bread crumbs and then fry in fat hot enough to brown a piece of bread in forty seconds; cook until nicely browned - it will require about two minutes; take up and lay on cheese cloth or soft brown paper.

Chicken Croquettes

One pint of cooked chicken, chopped fine, Two tablespoonfuls of butter, Two tablespoonfuls of flour, One cupful of cream, "

One teaspoonful of minced parsley, Pepper and salt to taste. One teaspoonful of lemon juice, One teaspoonful of minced onion.

Cook together the butter and flour; add the cream, and stir constantly until it thickens; season the chicken with pepper, salt, onion, lemon juice and parsley; add to the white sauce and mix thoroughly; spread on a buttered plate and set away to cool: when cold shape into croquettes; roll in bread crumbs, dip in egg, and roll again in crumbs, and fry in hot fat; drain on cheese cloth, and serve garnished with lemon points and sprigs of parsley.

Sweetbread Croquettes

Two sweetbreads,

One tablespoonful of butter,

Two tablespoonfuls of flour,

One cup of cream.

One teaspoonful of lemon juice,

Pepper and salt to taste.

Cover the sweetbreads with cold water and salt; let stand two or three hours; cover with boiling water; add lemon juice and cook until tender; remove the tubes and membranes, and, with a silver fork, separate into small pieces; cook together the butter and flour; add the cream or rich milk and cook until thickened; add the sweetbreads; season to taste; spread on a buttered plate and set aside to cool; shape into croquettes; roll in fine bread crumbs; dip in egg and roll in crumbs again; fry in hot fat until nicely browned.