138 CROQUETTES. 



VANILLA CREAM. 



Put a vanilla bean into a pint of rich milk, and let it boil 

 till thoroughly flavored. In another saucepan put the yolks 

 of six well-beaten eggs, to which has been added, gradually, 

 six large table-spoonfuls of sifted loaf-sugar. Beat it well. 

 Take the bean from the milk, which strain into a pint of 

 fresh cream. Warm the egg over the fire, stirring constant- 

 ly, and not allowing it to boil ; but when a little thick, take it 

 off, strain it through a coarse silk sieve, and stir it rapidly 

 into the cream and milk. Pour it into a large glass dish, or 

 into cups or glasses. See Almond Cream. 



CROQUETTES. These cakes may be made of the re- 

 mains of white fowl, veal sweetbread, delicate fish, rice, or 

 macaroni. 



MEAT CROQUETTES. 



Chop the lean parts of the fowl or veal, and moisten them 

 with butter and flour mixed smoothly, and a little onion, 

 chopped very fine ; put the whole with a little pepper and 

 salt in a stewpan over the fire. If not suffciently moist, add 

 a little boiled cream or white broth, or sauce that may have 

 been left from the meal before. Stir it well, and as it begins 

 to warm, stir in rapidly the yolks of two or three eggs. Let 

 it remain about three minutes longer, stirring it all the time, 

 when take it out and let it cool. Divide it into pieces, which 

 roll out into small bolster forms, and rub each piece into 

 grated bread. Fry them a bright brown color, and drain 

 them well. Serve them hot. 



CROQUETTES OF RICE. 



Put two large cups of well-washed rice into boiling milk, 

 a little more than enough to cover the rice. Let it simmer 

 slowly until tender, when add a small piece of fresh butter, 



