Macaroni Croquettes Recipe 3

Instructions

1. To 1 teacup of boiled pipe macaroni add about 2 ounces of meat from a roast pheasant, partridge, hare, or any game, a slice of lean ham, a few mushrooms, or a truffle.
2. Mince separately, and mix these ingredients together.
3. Boil a breakfast-cup of good white sauce until reduced to 1/4 of a pint, then simmer in it for a few minutes 1 saltspoonful of shallot, chopped fine, 1 saltspoonful of sugar, and 1 of pepper and nutmeg, mixed; lastly, stir in 2 or 3 yolks of eggs, and, when these have set, the juice of 1/2 lemon.
4. This sauce may now be thrown over the mince, mixed with it, and left to get cold, when egg-shaped balls may be made in a tablespoon, and completed by the hand.
5. Fry with egg and bread crumbs in boiling shortening from eight to ten minutes.
6. Serve with fried parsley as a garnish.