CROQUETTES OF FOWL (an Entree)

Ingredients

• 3-4 shalots
• 1 oz butter
• 1 teaspoonful flour
• white sauce
• pepper
• salt, and pounded mace to taste
• 1/2 teaspoonful pounded sugar
• the remains of cold roast fowls
• the yolks of 2 eggs
• egg, and bread crumbs

Instructions

1. Mince the fowl, carefully removing all skin and bone, and fry the shalots in the butter;
2. add the minced fowl, dredge in the flour, put in the pepper, salt, mace, pounded sugar, and sufficient white sauce to moisten it;
3. stir to it the yolks of 2 well-beaten eggs, and set it by to cool.
4. Then make the mixture up into balls, egg and bread-crumb them, and fry a nice brown.
5. They may be served on a border of mashed potatoes, with gravy or sauce in the centre.