Combine:
l-1/2 cups minced chicken or veal
with:
l/2 cup sauteed mushrooms, minced celery or minced nuts
Add, until these ingredients are well bound:
about 3/4 cup hot
Veloute Sauce
(recipe at end of section)
Cool, shape, bread, dry and deep-fat fry the croquettes as directed
in
About Croquettes
at beginning of section above. Drain on absorbent paper.
Heat in juice until plump:
1 pint oysters
Drain them. Reserve the juice. Dry them.
Melt:
2 tablespoons butter
Saute slowly in the butter until golden:
3 tablespoons minced onion
Stir in, until blended:
l/4 cup flour
Slowly add:
1 cup oyster juice and
Chicken Stock
(recipe at end)
correct the seasoning
and add:
a few grains cayenne
a few grains nutmeg
Stir in:
l/2 cup cooked minced chicken
Reduce the heat and add:
3 beaten egg yolks
1 tablespoon minced parsley
Allow mixture to thicken. Whip until stiff and fold into the chicken mixture:
l/2 cup heavy cream
Spread the mixture on a platter. Cool. Dip the oysters one at a time in the chicken mixture until they are well
coated. Shape, bread, dry and fry the croquettes as directed in
About Croquettes
at beginning of section
above. Drain them on absorbent paper. Garnish with lemon slices, parsley or watercress.
CREAM SAUCE FOR CROQUETTES
Melt over low heat:
3 tablespoons butter
Add and blend over low heat for 3 to 5 minutes:
3 tablespoons flour
Stir in slowly:
1 cup milk
Add:
1 small onion studded with 2 or 3 whole cloves
small bay leaf
Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth.
Place in a 350” oven for 20 minutes to cook slowly. Strain the sauce and serve.
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