No. 841 Croquettes de Volaille au Jambon
Are made in the same manner as in the last, only using cooked lean ham instead of truffles, and serving a little blanquette de volaille au jambon (see blanquette de dinde, No. 88) in the centre; croquettes de volaille à l’écarlate are made the same, merely substituting some cooked tongue and adding tongue to the blanquette; when made larger they are called boudins, but the croquettes are preferable, being more crisp.