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Table of Contents

Cold roast or stewed veal, the remnants of cutlets or chops, freed from bone, skin and gristle, and minced fine.

Half the quantity of cold boiled ham. A little fat on a slice, now and then, is an improvement.

Gravy or drawn butter thickened with browned flour to moisten the meat.

One-fourth as much fine bread-crumbs as you have meat.

Yolks of one or two eggs, boiled hard and powdered, then beaten into the gravy.

Season with chopped parsley and pepper. The ham usually supplies sufficient salt.

Beaten egg and powdered cracker.

Raw egg for the liaison.

Mix veal and ham well together; wet with the gravy and season before putting in the raw egg. Stir up well, but do not beat, and add the crumbs.

Boll in egg and cracker, and fry.

Mem. The fat in which croquettes are fried must be boiling, yet must not burn.

Try a bit of the mixture before risking the well-being of your whole dish.