Côtelettes (Assorted Cutlet-Shaped Croquettes)

Ingredients

• croquette mixture
• or a salpicon of chicken
• forcemeat corresponding to the principal element
• very reduced sauce
• Macaroni
• egg and breadcrumbs
• clarified butter

Instructions

1. Take any of the croquette mixtures described further on and shape them into small cutlets.
2. Simulate the bone with a fragment of Macaroni, or a point of fried bread for the papillote.
3. Alternatively, compose the mixture from a salpicon of chicken, game, fish or shellfish, bound with a relative quantity of forcemeat corresponding to the principal element, and let down with a very reduced sauce.
4. Bread the cutlets à l'anglaise like the others.
5. In this last case, cook and colour them in clarified butter and not by deep frying.