Chicken Croquettes Recipe

From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.
Breast of a large turkey; five sweetbreads; one and one-half pint of
milk; one-half pound butter; five tablespoonfuls of flour; two eggs.
Chop the turkey and sweetbreads very fine, using a silver knife for
chopping the sweetbreads. Beat the whites and yolks of the eggs
separately as you would for a cake. Mix the eggs, butter, flour and
milk in a porcelain vessel and cook until the mixture comes to the
consistency of cream sauce; and that it may cook smoothly, it will be
necessary to make first a thick paste of the flour by stirring into it
a very small quantity of the milk, gradually thinning it with more of
the milk. While cooking it must be stirred constantly, and as soon as
it is sufficiently thick add to the mixture the chopped turkey and
sweetbreads and cook the whole for two minutes longer. Use no
seasoning but pepper (white or cayenne) and salt to the taste. This
quantity will make twenty-two large croquettes, which are prettiest
moulded in a pear-shaped wine glass. With a little practice you can
mould them in your hand. Have ready some cracker crumbs rolled very
fine and dust like. Fry the croquettes in boiling lard and enough to
cover them. When a rich brown take them out and place on sieve or
brown paper to rid them of the surplus grease. Run them into a well
heated oven for a few minutes before serving. Put a teaspoonful of
cream sauce on the top of each croquette.

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