Cheese Croquettes
3 tablespoons butter
1/4 cup flour
2/3 cup milk
Yolks 2 eggs
1 cup mild cheese, cut in very small cubes
1/2 cup grated Gruyère cheese
Salt and pepper
Few grains cayenne
Make a thick white sauce, using butter, flour, and milk, add yolks of eggs without first beating, and stir until well mixed; then add grated cheese. As soon as cheese melts, remove from fire, fold in cheese cubes, and season with salt, pepper, and cayenne. Spread in a shallow pan, and cool. Turn on a board, cut in small squares or strips, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper. Serve for a cheese course.
Chestnut Croquettes
1 cup mashed French chestnuts
2 tablespoons thick cream
Yolks 2 eggs
1 teaspoon sugar
1/4 teaspoon vanilla
Mix ingredients in order given. Shape in balls, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
Chestnut Roulettes
1 cup chestnut purée
2 eggs
Few drops onion juice
2 tablespoons butter
2 tablespoons heavy cream
1/4 teaspoon salt
Few grains paprika
Mix ingredients in order given, cook two minutes, and cool. Shape a little larger than French chestnuts, dip in crumbs, egg, and crumbs again. Fry in deep fat, and drain on brown paper.
Lenten Croquettes
Soak one-half cup lentils and one-fourth cup dried lima beans over night, in cold water to cover; drain, add three pints water, one-half small onion, one stalk celery, three slices carrot, and a sprig of parsley. Cook until lentils are soft, remove seasonings, drain, and rub through a sieve. To pulp add one-half cup stale bread crumbs, one egg slightly
