Classic Culinary Arts:

Royal Croquettes Recipe

Three small, or two large, sweetbreads, one boiled chicken, one large table-spoonful of flour, one pint of cream, half a cupful of butter, one table-spoonful of onion juice, one tablespoonful of chopped parsley, one teaspoonful of mace, the juice of half a lemon, and salt and pepper to taste. Let the sweetbreads stand in boiling water five minutes. Chop very fine, with the chicken, and add seasoning. Put two table-spoonfuls of the butter in a stew-pan with the flour. When it bubbles, add the cream, gradually; then add the chopped mixture, and stir until thoroughly heated. Take from the fire, add the lemon juice, and set away to cool. Roll into shape with cracker crumbs. Dip in six beaten eggs and then in cracker crumbs. Let them stand until dry, when dip again in egg, and finally in bread crumbs--not too fine. All the crumbs should first be salted and peppered. Fry quickly in boiling fat.

Royal Croquettes Recipe, Number 2.

Half a boiled chicken, one large sweetbread, cleaned, and kept in hot water for five minutes; a calf's brains, washed, and boiled five minutes; one teaspoonful of chopped parsley, salt, pepper, half a pint of cream, one egg, quarter of a cupful of butter, one table-spoonful of corn-starch. Chop the chicken, brains and sweetbread very fine, and add the egg well beaten. Mix the corn-starch with a little of the cream. Have the remainder of the cream boiling, and stir in the mixed corn-starch; then add the butter and the chopped mixture, and stir over the fire until it bubbles. Set aside to cool. Shape, and roll twice in egg and in cracker crumbs. Put in the frying basket, and plunge into boiling fat. They should brown in less than a minute.