Croquettes De Jambon A La Zingara - Ham Croquettes, Zingara Style

Chop finely and fry in butter (without browning), 1 white onion; when the butter turns clear, add 2 chopped sweet peppers ; fry for a few minutes longer, then add 8 ounces of lean cooked ham (cut in 1/8 inch squares), and 8 ounces of boiled rice; season with salt, pepper and nutmeg, and moisten with a pint of thick cream sauce; when boiling, incorporate 4 egg yolks and 2 ounces of butter. Put away this mixture until cold, then shape some croquettes either in balls or cork shape, dip in beaten eggs and bread crumbs, and fry in hot lard. Serve with highly seasoned tomato sauce separate.

Croquettes A La Lucullus - Croquettes, Lucullus Fashion

Cut 4 ounces of fat goose liver and 2 ounces of truffles into small cubes. Reduce 2 gills of brown sauce to 1 gill, then add the liver and the truffles, season to taste, and put away to get cold.

Prepare Some Duchess Potatoes

Make of the above salpicon small balls; shape some round potato croquettes, and in the middle put the balls so that they are enveloped all around by the potatoes. Dip the croquettes in beaten eggs and bread crumbs, fry in hot lard. Serve on a napkin and give perigueux sauce separate in a sauce-boat.

Croquettes En Surprise A La Neptune - Surprise Croquettes, Neptune Style

Have ready some lobster croquette preparation; make small round balls with it, and surround these with potato croquette preparation, so that the lobster is completely enveloped by the potatoes. Egg and bread-crumb, and fry in hot lard.

Serve with tomato-paprika sauce separate.

Cromesquis - Cromesquis

The Cromesquis is of Polish or Russian origin, and signifies croquette; modern cooks, however, make a distinction between the two, inasmuch as the Cromesquis is wrapped either in a very thin slice of larding pork, veal udder or pancake, clipped in frying batter and fried, while the croquette is dipped in eggs, breaded and then fried.

To prepare Cromesquis follow the same directions as are given for croquettes; if of meat, they may be wrapped in larding pork or veal udder if such is on hand; if of oysters, lobster, etc., pancakes or oblate (dampened with a wet towel) may be used.

Cromesquis de Filets de Soles - Sole Cromesquis.

Cromesquis d'Huitres - Oyster Cromesquis.

Cromesquis de Clams - Clam Cromesquis.

Cromesquis de Homard - Lobster Cromesquis.

Cromesquis de Volaille - Chicken Cromesquis.

Cromesquis de Foie Gras - Goose liver or foie gras Cromes-quis.

Cromesquis de Ris de Veau - Sweetbread Cromesquis.

Cromesquis de Jambon - Ham Cromesquis.

Cromesquis de Faisans - Pheasant Cromesquis.

Cromesquis de Perdreaux - Partridge Cromesquis.

Crepinettes Truffees - Truffled Crepinettes

Chop fine 8 ounces each of lean and of fat pork, season with salt, pepper and allspice, and add 2 chopped truffles.

Have ready soaked some pig's caul, divide the forcemeat into heaps the size of an egg, give them a flat, oblong shape, and wrap them up in the caul. Then baste them with olive oil and broil over a clear fire for about 15 minutes. Serve with Madeira sauce.