Chop cold cooked chicken with some mushrooms, parsley and thyme and season with salt, black pepper and
cayenne. Add a tablespoonful of butter and 2 well−beaten eggs. Then form into croquettes. Dip in beaten egg
and fine bread−crumbs and fry in deep hot lard to a golden brown. Make a cream sauce and serve with the
croquettes. Garnish with parsley.
