Use same seasoning as above, adding quarter of a saltspoonful of cayenne, omitting the wine, and using instead half a cup of cream or milk.
Fry as directed.

Veal croquettes can hardly be distinguished from those of chicken.
PHILADELPHIA CHICKEN CROQUETTES.
The croquette first given is dry when fried, and even the second form is somewhat so, many preferring them so.

For the creamy delicious veal, sweetbread, or chicken croquette one finds in Philadelphia, the following materials are necessary: one pint of hot cream; two even tablespoonfuls of butter; four heaping tablespoonfuls of sifted flour; half a teaspoonful of salt; half a saltspoonful of white pepper; a dust of cayenne; half a teaspoonful of celery salt; and one teaspoonful of onion juice.

Scald the cream in a double boiler.

Melt the butter in an enameled or granite saucepan, and as it boils, stir in the flour, stirring till perfectly smooth.