Take some cold chicken, and having; cut the flesh from the bones,
mince it small with a little suet and parsley; adding sweet
marjoram and grated lemon-peel. Season it with pepper, salt and
nutmeg, and having mixed the whole very well pound it to a paste
in a marble mortar, putting in a little at a time, and moistening
it frequently with yolk of egg that has been previously beaten.
Then divide it into equal portions and having floured your hands,
make it up in the shape of pears, sticking the head of a clove
into the bottom of each to represent the blossom end, and the
stalk of a clove into the top to look like the stem. Dip them into
beaten yolk of egg, and then into bread-crumbs grated finely and
sifted. Fry them in butter, and when you take them out of the pan,
fry some parsley in it. Having drained the parsley, cover the
bottom of a dish with it, and lay the croquets upon it. Send it to
table as a side dish.
Croquets maybe made of cold sweet-breads, or of cold veal mixed
with ham or tongue.
Rissoles are made of the same ingredients, well mixed, and beaten
smooth in a mortar. Make a fine paste, roll it out, and cut it
into round cakes. Then lay some of the mixture on one half of the
cake, and fold over the other upon it, in the shape of a half-moon.
Close and crimp the edges nicely, and fry the rissoles in
butter. They should be of a light brown on both sides. Drain them
and send them to table dry.