One pint of chopped chicken, one-half pint milk (or better, one-half cup of cream and one-half cup of chicken stock), one rounding tablespoonful of butter, two rounding tablespoonfuls of flour, one level teaspoonful of salt, one-half teaspoonful of onion juice, one grating of nutmeg, one-quarter teaspoonful of white pepper.

Chop the chicken fine, put the milk or cream and stock over the fire in a double boiler, rub the butter and flour together, add them to the scalded milk. Add all the seasonings to the chopped chicken and pour over it the cream sauce. Mix well and turn out on a platter to cool. When quite cold, form in cylinder-shaped croquettes, roll first in fine bread crumbs, cover with egg (diluted with water in proportion of one tablespoonful of water to each egg) then roll in coarse bread crumbs. Fry in deep fat, using a frying basket and frying only two at a time. This will make seven croquettes.