No. 413 Aiguillettes de Homard.
Make the preparation as for croquettes de homard (No. 407), and proceed exactly as in the last.
No. 414 Aiguillettes de Sole.
Make a preparation as for croquettes de homard, only using the fillets of soles instead of lobster, and proceed as before.
No. 415 Aiguilettes de Volaille à la jolie fille.
Make a preparation as for rissoles de volaille (No. 404), but adding tongue, truffles, and pistachios cut in small fillets; when cold make them into croquettes about two inches long, but do not bread-crumb them; pass a silver skewer through, then have ready some batter for frying (No. 1285), hold each skewer by the head, pour some batter over each croquette with a spoon, covering every part of them, and fry in lard, but not too hot, as they must be quite white and crisp; dress them on a napkin and serve very hot.
For Aiguilettes de Gibier à la jolie fille proceed exactly as above, only using game in the preparation instead of fowl.
In France hors-d’œuvres are made of tastefully dressed anchovy salads, olives, &c., to invigorate the appetite, which is unrequired at this almost the commencement of the dinner.