Glorified Chicken Croquets (Mrs. G. H. Patch.)

Ingredients

• 1 whole large tender young chicken
• 1 pound sweetbreads or calf brains
• 0.5 pint cream
• 1 tablespoon butter
• 2 tablespoons flour
• 1 tablespoon parsley, chopped fine
• 1 teaspoon onion juice
• 1 teaspoon salt
• black pepper
• Cayenne pepper
• egg
• cracker crumbs
• fat

Instructions

1. Boil a large tender young chicken until the meat almost drops from the bones. In separate water, boil one pound of sweetbreads or calf brains until tender. Pick the chicken meat from the bones and grind it fine, then mash thoroughly together with the brains or sweetbreads. Season the mixture to taste.
2. In a double boiler, combine the cream, butter, flour, parsley, onion juice, and salt. Cook over heat, stirring hard, until smooth and thickened. Add the meat mixture and blend thoroughly. Let cool completely.
3. Shape the cooled mixture into croquets. Dip each in beaten egg, then roll in cracker crumbs. Fry quickly in deep hot fat until golden.