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Roux for Croquettes (con't)

or sweet herbs. Put on a greased platter
and set away to cool.
Shape into croquettes, egg and crumb and
let dry a short time. Fry in very hot fat.
Drain on brown paper.

Scalloped Parsnips

Boil parsnips until tender. Cut into round
slices and arrange in layers pouring between
each layer a little white sauce well seasoned.
Cover with a layer of buttered crumbs and
bake until brown in a hot oven.

Bechamel Sauce for Fish or Game

1 T butter
1 large T flour cooked together.
1 pint milk and cream heated.
yolk of 1 egg
Put butter in saucepan and add dry flour
and cook smooth and thick. Season, when ready
remove from fire add the well beaten yolk.
Do not let curdle.