Chop the chicken very fine, using the white meat alone, or the dark meat alone, or both together.  Season with salt, pepper, onion-juice, and lemon-juice.  Chopped mushrooms, sweetbreads, calf’s brains, tongue, or truffles are used with chicken, and a combination of two or more of them much improves the quality of the croquettes.

CROQUETTES OF CALF’S BRAINS

Lay the brains in salt water an hour, or until they look perfectly white, then take out one at a time, pat with your hands to loosen the outer skin and pull it off.  Beat or rub them to a smooth paste with a wooden spoon, season with salt and pepper and a very little mace; add a beaten egg and about one-half cup of bread crumbs.  Heat fat in a spider and fry large spoonfuls of this mixture in it.

MEAT CROQUETTES

Veal, mutton, lamb, beef and turkey croquettes may be prepared in the same way as chicken croquettes.

MEAT AND BOILED HOMINY CROQUETTES

Equal proportions.

SWEETBREAD CROQUETTES

Cut the boiled sweetbreads into small dice with a silver knife.  Mix with mushrooms, using half the quantity of mushrooms that you have of sweetbreads.  Use two eggs in the sauce.

VEAL CROQUETTES

Veal is often mixed with chicken, or is used alone as a substitute for chicken.  Season in same manner and make the same combinations.

CAULIFLOWER CROQUETTES

Finely chop cold cooked cauliflower, mix in one small, finely chopped onion, one small bunch of parsley finely chopped, one-half cup of bread crumbs and one well-beaten egg.  Carefully mix and mold into croquette forms, dip in cracker dust and fry in deep, smoking fat until a light brown.

EGGPLANT CROQUETTES (ROUMANIAN)

Peel the eggplant, place in hot water and boil until tender, drain, add two eggs, salt, pepper, two tablespoons of matzoth or white flour or bread crumbs, beat together; fry in butter or oil by tablespoonfuls.

CROQUETTES OF FISH

Take any kind of boiled fish, separate it from the bones carefully, chop with a little parsley, salt and pepper to taste.  Beat up one egg with one teaspoon of milk and flour.  Roll the fish into balls and turn them in the beaten egg and cracker crumbs or bread.  Fry a light brown.  Serve with any sauce or a mayonnaise.

POTATO CROQUETTES

Work into two cups of mashed potatoes, a tablespoon of melted butter, until smooth and soft; add one egg well-beaten and beat all together with a wooden spoon.  Season with salt and nutmeg.  Roll each in beaten egg then in bread crumbs, fry in hot oil or butter substitute.  If desired chicken-fat may be substituted for the butter and the croquettes fried in deep fat or oil.