Chicken Croquettes, No. 2, (with Brains) Recipe ingredients

• 2 chickens boiled
• 1 pair veal brains boiled
• 1 cup suet chopped
• 1 lemon, juice and one-half the rind grated
• ¼ nutmeg grated
• Salt to taste
• 2 springs parsley
• 1 teaspoon onion juice
• Cayenne and white pepper
• 1 pint White Sauce No. 3

To prepare this Chicken Croquettes, No. 2, (with Brains) Recipe, first chop or grind the meat as fine as possible, mix meat and seasoning well together and add as much thick white sauce as you dare; it should be very soft as it stiffens in cooling. Set on the ice until thoroughly cold and firm enough to shape easily. Roll in cork shape about one by two and one-half inches. Roll in sifted bread crumbs, then in beaten egg diluted with 2 tablespoons milk, then in crumbs again, and set away till needed. Fry as in the preceding recipes.

N. B.--The croquettes should be as soft as thick cream in the inside when served, with a delicate gold-colored covering outside.--Condensed from "Good Living" by Madame S.V.B. Brugiere.