759. Chicken Croquettes à la Périgueux.
—The same as for No. 758, serving with half a pint of hot Périgueux sauce (No. 191) separately.
760. Chicken Croquettes à l’Ecarlate.
—Exactly the same as for No. 758, serving with half a pint of hot sauce Ecarlate (No. 247) separately.
761. Chicken Croquettes à la Périgourdin.
—Prepare some forcemeat as for croquettes (No. 276), composed of chicken, mushrooms, two truffles cut into small square pieces, and bits of cooked smoked tongue, about one ounce. Fry them for four minutes, then serve the six croquettes with half a pint of hot Madeira sauce (No. 185). Add to it one chopped truffle and six chopped mushrooms; let cook five minutes, and serve in a separate bowl.