Fry as directed. Veal croquettes can hardly be distinguished from those of
chicken.
PHILADELPHIA CHICKEN CROQUETTES.
The croquette first given is dry when fried, and even the second form is
somewhat so, many preferring them so. For the creamy delicious veal,
sweetbread, or chicken croquette one finds in Philadelphia, the following
materials are necessary: one pint of hot cream; two even tablespoonfuls of
butter; four heaping tablespoonfuls of sifted flour; half a teaspoonful of
salt; half a saltspoonful of white pepper; a dust of cayenne; half a
teaspoonful of celery salt; and one teaspoonful of onion juice. Scald the
cream in a double boiler. Melt the butter in an enameled or granite
saucepan, and as it boils, stir in the flour, stirring till perfectly
smooth. Add the cream very slowly, stirring constantly as it thickens,
adding the seasoning at the last. An egg may also be added, but the
croquettes are more creamy without it. To half a pound of chicken chopped
fine, add one teaspoonful of lemon juice and one of minced parsley, one
beaten egg and the pint of cream sauce. Spread on a platter to cool, and
when cool make into shapes, either corks or like pears; dip in egg and
crumbs, and fry in boiling fat. Oyster, sweetbread, and veal croquettes
are made by the same form, using a pint of chopped oysters.
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