Chicken Croquette Recipe

One-half pound chicken or veal, chopped very fine; season with one-half

teaspoonful salt, one-half teaspoonful celery salt, one-fourth

teaspoonful onion juice, one teaspoonful chopped parsley, one

teaspoonful lemon juice, one saltspoonful white pepper, one-fourth

saltspoonful cayenne. Mix with enough cream sauce to be easily handled;

let cool, then shape into rolls. Roll on fine bread crumbs, dip in

beaten egg, then roll in bread crumbs and fry in smoking-hot fat, drain

on tissue paper. Boil meat in three quarts hot water, cold for soup,

season with one teaspoonful salt, four grains pepper.

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