Croquettes Recipe

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.
Boil the chicken until very tender; pull the meat from the bones in
flakes; remove all the skin and cut the meat into very small pieces.
Take one-half pint of the chicken broth, one teaspoonful of minced
onion, the same of minced parsley, two tablespoons of butter rubbed
into same quantity of flour, let this cook for a few moments and add
one-half pint of cream or rich milk. Season the meat with a little
cayenne pepper and some salt; add to this a small box of truffles, cut
fine, also a box of mushrooms thinly sliced; stir all this into the
sauce. If there should not be enough to cover the meat, add more
broth, cream, butter and pepper, little by little, until you have
enough sauce and of the right consistency. It should be as thick as
rich cream. When cold add a claret glass of sherry wine. Before taking
from the fire, add to it two more tablespoons of butter, a little at a
time, never add all at once, it may oil it. Fill the shells, sprinkle
bread crumbs on top and about twenty minutes before ready to serve
them, place in a very hot oven to brown. Must not _stand after
cooked_.

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