When quite cold form the compound into small equal
rolls three inches in length, beat the egg and dip each
roll therein, after which they must be placed upon the
bread crumbs which must be prepared upon a sheet of
kitchen paper for the purpose, and rolled therein from
side to side until each croquette is blanketed with the
crumbs.
Drop them into hot clarified fat or lard and fry them
for two minutes ; taking them from the fat drain them for a
moment upon a sheet of kitchen paper, serve them in a
folded napkin garnished with sprigs of parsley.
Croquettes of Shad-Roe. — Four medium sized
shad-roe, two boiled potatoes, one ounce of butter, one
CROQ UETTES OF SALMON. \ 29
ounce of flour, one gill of cold water, one tablespoonful
of chopped parsley, one teaspoonful of salt, one-half tea-
spoonful of pepper, one teaspoonful of lemon- juice✪ Rice Croquettes, two
hard boiled eggs, one raw egg, four tablespoonfuls of
bread crumbs.
Throw the roes into boiling water and boil them for
twenty minutes. Take them from the water, drain them,
placing them in a bowl, separate them with a wooden
spoon. Add to the roes the pepper, salt and chopped
parsley. Place a sieve over the bowl and rub through it
the yolks of the hard boiled eggs. Rub through upon this
the potatoes ; remove the sieve, add the whites of the
hard boiled eggs, finely chopped, and the lemon-juice.
Melt in a saucepan the butter, stir into it the flour,
and the gill of water by degrees and when this boils, pour
it over the materials in the bowl, and stir all thoroughly
together.
Fashion this mixture into small equal shapes resem-
bling the shad-roes in miniature, beat the raw egg and dip
the croquettes into it, place the bread crumbs upon a
sheet of kitchen paper and roll them in turn in it, and
putting them into hot clarified fat or lard, fry them for
two minutes after which they must be drained of any
superfluous grease upon a sheet of kitchen paper, and
served in a folded napkin.
Croquettes of Salmon, — Three-quarters of a
pound of cold boiled salmon, five tablespoonfuls of bread
crumbs, one and one-half ounces of butter, two eggs, one-
half of a lemon, one teaspoonful of Anchovy sauce, one-
half teaspoonful of salt, one-half teaspoonful of pepper,
one saltspoonful of grated nutmeg, one saltspoonful of
powdered mace.
1 30 CROQ UE TTES AND FRITTERS.
Shred the salmon with two forks and remove from it
the bones and skin. Place it when prepared into a bowl
and mix with it the bread crumbs. Melt the butter and
pour it over this mixture, add thereto the pepper, salt,
mace and nutmeg, and beating all thoroughly together,
squeeze over it the lemon-juice.
Add to the compound the Anchovy sauce and
the two eggs, stir all again together and form this into
croquettes of equal size about three inches in length,. using
a little flour upon the hands to prevent the mixture from
sticking.
Drop the croquettes one by one into hot clarified fat
or lard, fry them for two minutes then removing them
from the frying pan drain them a moment upon a piece
of kitchen paper. Serve in a napkin folded in the form
of a basket.
CROQUETTES AND FRITTERS.
FRITTERS.
Potato Fritters. — Six boiled potatoes, three
ounces of flour, one tablespoonful of salad oil, one gill of
tepid water, one-half teaspoonful of white pepper, one
teaspoonful of salt, white of one egg.
Put the flour into a bowl, mix with it the salt and
pepper, pour into the centre the salad oil, and over this
the tepid water, beating all well together.
Whip the white of egg to a stiff froth, and add this to
the mixture in the bowl, stirring very carefully in order
not to break the froth.
Quarter the potatoes, and dip each piece separately
O YSTER FRITTERS.
131
into the batter. Throw thein into hot clarified fat, and
let them fry three minutes. ✪ Croquettes of Salmon
Page 58 · 8 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When quite cold form the compound into small equal rolls three inches in length, beat the egg and dip each roll therein, after which they must be placed upon the bread crumbs which must be prepared upon a sheet of kitchen paper for the purpose, and rolled therein from side to side until each croquette is blanketed with the crumbs.
Drop them into hot clarified fat or lard and fry them for two minutes ; taking them from the fat drain them for a moment upon a sheet of kitchen paper, serve them in a folded napkin garnished with sprigs of parsley.
Croquettes of Shad-Roe. — Four medium sized shad-roe, two boiled potatoes, one ounce of butter, one
CROQUETTES OF SALMON. \ 29
ounce of flour, one gill of cold water, one tablespoonful of chopped parsley, one teaspoonful of salt, one-half teaspoonful of pepper, one teaspoonful of lemon- juice, two hard boiled eggs, one raw egg, four tablespoonfuls of bread crumbs.
Throw the roes into boiling water and boil them for twenty minutes. Take them from the water, drain them, placing them in a bowl, separate them with a wooden spoon. Add to the roes the pepper, salt and chopped parsley. Place a sieve over the bowl and rub through it the yolks of the hard boiled eggs. Rub through upon this the potatoes ; remove the sieve, add the whites of the hard boiled eggs, finely chopped, and the lemon-juice.
Melt in a saucepan the butter, stir into it the flour, and the gill of water by degrees and when this boils, pour it over the materials in the bowl, and stir all thoroughly together.
Fashion this mixture into small equal shapes resembling the shad-roes in miniature, beat the raw egg and dip the croquettes into it, place the bread crumbs upon a sheet of kitchen paper and roll them in turn in it, and putting them into hot clarified fat or lard, fry them for two minutes after which they must be drained of any superfluous grease upon a sheet of kitchen paper, and served in a folded napkin.
Croquettes of Salmon, — Three-quarters of a pound of cold boiled salmon, five tablespoonfuls of bread crumbs, one and one-half ounces of butter, two eggs, onehalf of a lemon, one teaspoonful of Anchovy sauce, onehalf teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg, one saltspoonful of powdered mace.
1 30 CROQ UE TTES AND FRITTERS.
Shred the salmon with two forks and remove from it the bones and skin. Place it when prepared into a bowl and mix with it the bread crumbs. Melt the butter and pour it over this mixture, add thereto the pepper, salt, mace and nutmeg, and beating all thoroughly together, squeeze over it the lemon-juice.
Add to the compound the Anchovy sauce and the two eggs, stir all again together and form this into croquettes of equal size about three inches in length,. using a little flour upon the hands to prevent the mixture from sticking.
Drop the croquettes one by one into hot clarified fat or lard, fry them for two minutes then removing them from the frying pan drain them a moment upon a piece of kitchen paper. Serve in a napkin folded in the form of a basket.
CROQUETTES AND FRITTERS.
FRITTERS.
Potato Fritters. — Six boiled potatoes, three ounces of flour, one tablespoonful of salad oil, one gill of tepid water, one-half teaspoonful of white pepper, one teaspoonful of salt, white of one egg.
Put the flour into a bowl, mix with it the salt and pepper, pour into the centre the salad oil, and over this the tepid water, beating all well together.
Whip the white of egg to a stiff froth, and add this to the mixture in the bowl, stirring very carefully in order not to break the froth.
Quarter the potatoes, and dip each piece separately
O YSTER FRITTERS.
into the batter. Throw thein into hot clarified fat, and let them fry three minutes.
Records on this page
Croquettes of Shad-RoeRice CroquettesCroquettes of SalmonCorn FrittersCheese FrittersPotato FrittersApple FrittersOyster Fritters