I've been writing this post for about 2 weeks and keep getting interrupted because I know you're all just dying to know about the rest of my dinner party.
Anyway, here are the entrées -
INGREDIENTS. - Chicken croquette mixture
METHOD. - Roll out the paste as thinly as possible, and cut it into 1 1/4 or 1 1/2 inch squares.
Place a little of the chicken mixture in the centre of each square, and roll up rather tightly.
Coat them carefully with egg and breadcrumbs, fry in hot fat until lightly browned, then drain well, and serve garnished with sprigs of crisply-fried parsley.
TIME. - To fry, about 5 minutes. SUFFICIENT, allow 2 cannelons to each person.
INGREDIENTS. - 6 to 8 oz. of cold chicken or fowl (boned)
2 oz. of cooked ham or tongue
1/4 of a pint of stock
1 oz. of butter
1 oz. of flour
1 tablespoonful of cream or milk
1 teaspoonful of lemon-juice
6 button mushrooms
salt and pepper
fat (these last three ingredients are for if you actually want to make the croquettes)
METHOD. - Chop the chicken and ham or tongue finely, cut the mushrooms and truffle into small pieces. As I had several people who don't eat pork I just used more chicken. Also truffles are worth their weight in gold here so I used more mushrooms and covered them in truffle oil. Sue me.
Melt the butter, fry the flour without browning, add the stock, and cook well. Stir in the chicken, ham or tongue, cream or milk, lemon-juice, mushrooms and truffle, season with salt and pepper, and turn on a plate to cool.
Make into cork-shaped croquettes, coat carefully with egg and breadcrumbs, and fry until lightly browned in hot fat.
TIME. - About 1 hour. SUFFICIENT for about 6 persons.
This recipe is very delicious. I think it works better though if you make sausage roll sized cannelons, because it is less fiddle than the 1 inch ones... would be great for an afternoon tea.