Evening star. [volume] (Washington, D.C.) 1854-1972, 1873-12-27

To CHOOSE Coon LoBsrRRe.-Lay the fish
upon its back, stretch Il out fat and then ex-
brane which covers the under side of the body,
and II bright pink In color, the lobster viii
surely be plump and tender; II yellow and espe-
them ready. boiled II svoidable. without fat
and tender Holsters you cannot have really
Put the HOLSTERS while alive and lively, into
cold water, well salted, and boil for twenty or
twenty-five minutes, according 10 their size.
This Il much more human than TO let them slo ~
" die for hours on the hsh-dealer's bench; be-
sides, when dead they are unit 70 cook and ut
terly unwhosome TO eat. When cold remove
all the flesh, rejecting the blue vein along the
back, and cut into large morsels. Mash all the
green and white fat and red coral into q smooth
paste, season IL well with salt and red pepper,
mix il then with an equal bulk of salad dressing
together with the flesh. Cover fat oval dish
with the white crisp center leaves OF we'll
blanched lettuce, placing the light green ones
alternately with sprays Of enaise; around the
cover II well. and finish and gsrnish A. directed
for chicken salad. -Four pounds of Holsters will
IL there be any one ,stronomic delicacy for
which our goodly city OF Penn enjoys q wide re-
nown IL is surely the
CHICKEN CRooUETrE:
which is one OF the most complex and vet delect-
able of all the dainties that grace the cold col
lation of the table of the evening party in the
world of hospitality and good living. After
many trials and not a few vexatioRs failures, I
at last attained entire success in the follow
formula for their preparation; II Is for a large
pair of fowls, weighing, when dressed for sale in
the market twelve pounds, or tor two pairs
weighing seven pounds the pair. Choose al
ways those having the largest amount Of breast
meat.
Boil a sweetbread for three minutes, put IL
into Geld water and after an hour take out and
d. ain. Boil a calls brain for ave minutes and
set aside to cool. lBol also half pint of cream,
with the same measure of fresh bread crumbs,
sifted clean of Jumps and crust.
Cut off from the chickens all the brown meat
and reserve for use either TO fricassee, to stew
with eiolets, or when boiled and mixed with an
equal bulk OF roasted veal, to make into break
fast worms.
Boil the chickens till tender, in Just enou Oh
water to cover them. When the broth is cold,
skim off all the grease, pour of the clear por-
the skin, fat and tendons and chop the white
meat as finely as possible, with the sweetbread
and brain. first adding Tablespoonful of chop
large lemon, one heaping tablespoonful of salt
and half a teaspoonfulea OF powered mustard
mace, and white pepper.
Cup fine two shalotes or one small onion, FRY
with four ounces OF butter, add tablespoonful
of -four and stir till smooth; transfer IL quickly
to a saucepan, add the chopped meat, stir brisk
ly and as soon as hot add the yoiks of four fresh
laid eggs, remove from the fire and when cool
enough TO handle bruise in . chopping bowl to
a paste. Then spread on q dish and put into
the ice box to harden and stiffen.
After two or three hours mix thoroughly and
mould as follows: sprinkle q moulding board
with sifted cracker-dust, take heaping table
spoonful of the meat paste and form the cro-
quette in the shape either of a small sugsr-loaf
or q roll. When all are done dip them one by
one into we'll beaten eggs, roll In fney-sifted
bread-crubs; after an hour roll and dip again
and set in the ice-box till wanted. Lastly fry
in enough hot lard TO float them to golden
brown color, turning carefully, while cooking
to keep them shapely, serve on a napkin with
sprays of parsley and water cress.
Very acceptable croquettes made by using
all the meat of the fowl; in that case a single
chicken weighing six pounds will be required;
but when the white meat only is used they are
much more delicate.
This receipt will make about one and a half
dozen croquettes, which will cost, with chickens
at % cents per pound, and deducting the value
of the brown meat, about one dollar and q hall
per dozen.
LOBSTER CRooUETTEs
are also very delicious, and are made in all re-
spects like the above, substituting the flesh OF
Holsters for equal amount of the chicken
meat and the green ana white fat coral or roe
for the sweet bread and crumbs.
Excellent croquettes are also made of any
kind of domestic or wild fowl, lamb, veal or any
firm f1eshed fish. But the daintiest of all, the
croquetts PAR excellence, is the chicken cro-
quette.-Germdntotcn Telegraph.