758 | Chicken Croquettes à la Reine.
—Make a croquette preparation as for No. 276, with chicken and mushrooms; roll it into six cork-shaped croquettes, dip each one separately in beaten egg, then in fresh or rasped bread-crumbs, fry them in very hot fat for four minutes, then drain them thoroughly, and place them on a hot dish over a folded napkin. Serve with half a pint of hot sauce à la Reine (No. 623) separately.