The turkey may be boiled with or without cloth around it. In
either case use _boiling_ water, salted as for stock, and allow twenty
minutes to the pound. It is usually served with oyster sauce, but parsley
or capers may be used instead.
CHICKEN CROQUETTES.
Take all the meat from a cold roast or boiled chicken, and chop moderately
fine. Mince an onion very small, and fry brown in a piece of butter the
size of an egg. Add one small cup of stock or water; one saltspoonful each
of pepper and mace; one teaspoonful of salt; the juice of half a lemon;
two well-beaten eggs; and, if liked, a glass of wine. Make into small
rolls like corks, or mold in a pear shape, sticking in a clove for the
stem when fried. Roll in sifted cracker-crumbs; dip in an egg beaten with
a spoonful of water, and again in crumbs; put in the frying-basket, and
fry in boiling lard. Drain on brown paper, and pile on a napkin in
serving.
A more delicate croquette is made by using simply the white meat, and
adding a set of calf's brains which have been boiled in salted water. A
cupful of boiled rice mashed fine is sometimes substituted for the
brains. Use same seasoning as above, adding quarter of a saltspoonful of
cayenne, omitting the wine, and using instead half a cup of cream or milk.
Pages:
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209