Duck Bordelaise Recipe

Chop cold cooked chicken or turkey very fine; to each pint allow a half
can of mushrooms chopped fine. Put one tablespoonful of butter and two of
flour into a saucepan, mix, and add a half pint of chicken stock. When
smooth and thick take from the fire, add the yolks of two eggs, the
chicken and mushrooms, a teaspoonful of salt, quarter of a teaspoonful of
pepper, a teaspoonful of onion juice, a grating of nutmeg and a
tablespoonful of chopped parsley; stir over the fire for a moment; turn
out to cool; when cold form into cutlet-shaped croquettes, dip in egg and
bread crumbs, and fry in smoking hot fat. These may be served plain, with
a garnish of peas, or they may be served with sauce Béchamel.

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