Cheese Croquettes Recipe

Take two good soup-spoonfuls of flour, and mix it with half a teacupful
of milk; melt a lump of butter, the size of a filbert, and add that, then
enough grated cheese to your taste, and the yolks of four eggs. Add at
the last the whites of the four eggs, beaten stiffly; pepper and salt.
Butter a mold, put in your mixture, and let it cook for one hour in a
saucepan, surrounded with boiling water, and the lid on. Then turn out
the soufflé, and serve with a mushroom sauce. The sauce is a good white
sauce, to which you add already cooked mushrooms. Clean them first of
all, chop them, and cook them till tender in butter; and their own juice;
then throw them into the sauce, and pour it over your soufflé.
[_Mme. Vandervalle._]

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