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Updated: August 27, 2024
This course passed, other plates are put before the guest, and some chicken croquettes or lobster farci is passed. Sherry or Madeira should already have been served with the Oysters. With the third course iced champagne is offered.
Season to taste with pepper, salt and melted butter. Moisten it well with rich milk or cream, then stiffen it slightly with bread or cracker crumbs. Add two or three well-beaten eggs to bind the mixture. Form the croquettes, egg and bread, crumb them and fry them delicately in boiling lard. It is better to use a wire frying basket for croquettes of all kinds.
This draws the other worn place well up on the table where the friction is much less, considerably lengthening the life of the cloth. The cut-off end may be converted into fringed napkins, on which to lay croquettes, fried potatoes, etc., doilies for bread and cake plates, children's napkins, or tray covers.
A little later we were standing in a corner of the parlour, the atmosphere of which was heavy with the scent of flowers, submitting to the onslaught of relatives. Then came the wedding breakfast: croquettes, champagne, chicken salad, ice-cream, the wedding-cake, speeches and more kisses.... I remember Tom Peters holding on to both my hands. "Good-bye, and God bless you, old boy," he was saying.
Boiled Ham: For Boiled Ham Champagne or Cider Sauce is best. Potatoes in practically any form desired, Creamed, Chantilly, Escalloped, etc., with Spinach, Beet Greens, Cauliflower, Brussels Sprouts are vegetable choices. Pork: Implies the presence of the apple, as Apple Sauce, Cider Apple Sauce, Fried Apples or Apple Croquettes, though Sauce Soubise or Sauce Piquant may also be used with it.
To half a pound of chicken chopped fine, add one teaspoonful of lemon juice and one of minced parsley, one beaten egg and the pint of cream sauce. Spread on a platter to cool, and when cool make into shapes, either corks or like pears; dip in egg and crumbs, and fry in boiling fat. Oyster, sweetbread, and veal croquettes are made by the same form, using a pint of chopped oysters.
LEFT-OVER HOMINY. No waste need result from hominy that is not used at the meal for which it is prepared, for it may be utilized in many ways. For example, it may be served cold with fruit and cream, made into croquettes with chopped meat or cheese and either sauted or baked, or used in soups to increase materially their food value.
It is good form for the waitress to serve carbonated water in apollinaris glasses in the drawing room about an hour after the conclusion of the dinner. Grapefruit. Chicken Consomme with Oysters. Deviled Crabs. Chicken Mousse with Sauterne Jelly. Saddle of Mutton. White Potato Croquettes. Carrots and Turnips a la Poulette. Currant Mint Sorbet. Mushrooms au Casserole. Roast Grouse, Bread Sauce.
If fritters, crullers, croquettes, etc., are dropped into fat that is too hot, it crusts over the outside before the inside has fully risen, making a heavy, hard article, and also ruining the fat, giving it a burnt flavor.
Veal croquettes can hardly be distinguished from those of chicken. The croquette first given is dry when fried, and even the second form is somewhat so, many preferring them so.
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