Jewish Goose Greeben.
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