The art of cookery

Pile the crumbs all over the croquette with a spoon, pressing them gently upon the ends, and lay it on several folds of cheese-cloth, the croquette being so soft that if laid upon a plate or board the under side will be flattened and its form rendered imperfect. When all the croquettes are prepared, place in a frying basket and fry in deep fat. To make chicken or veal croquettes that will be very soft and creamy when fried, rich chicken or veal stock, or a combination of both, should be used. Any meat or fresh fish croquettes can be made soft and creamy in a similar manner by using stiff veal stock with which to make the sauce. Lobster Cutlets. — Prepare the lobster as for croquettes. Place a spoonful of the mixture on a board or plate well covered vv^ith Crumbs No. 2. With a spoon in the left hand, its back toward the mixture, and a limber knife in the right hand, press it into the form of a cutlet or Entrees and Side Dishes, 299 neatly trimmed lamb chop, half an inch in thickness. Level up the sides of the cutlet by pressure with the spoon and knife, and when perfect in shape, cover all over with Crumbs No. 2, then with egg batter, as in creamy chicken croquettes. With a broad spatula or pancake ladle lift to a plate, cover again with Crumbs No. 2, and saut6 in clarified butter, until a rich brown color. Serve, garnished with lemon points, cress, curled celery, or thick slices of tomato. Fish Turbans. — Prepare and press into the required form, as directed for lobster cutlets, any kind of cold fresh fish. Season to taste, crumb, and saut6 in like manner. Potato Croquettes No. i. — Mash cold boiled potatoes. Season with salt, pepper, and a little butter. Add a teaspoonful of minced parsley and the unbeaten white of an egg to each cup of mashed potato. Stir well together. Drop by spoonfuls into a frying basket in deep fat of the proper temperature. Remove when sufficiendy brown. Drain on several folds of cheese-cloth. Serve hot. Potato Croquettes No. 2.— Peel and boil one mediumsized onion and three potatoes. Drain, dry off, mash fine, add a tablespoonful of rich cream and a teaspoonful of butter, or a tablespoonful each of butter and milk— an additional spoonful of milk may be added if necessary to make the mixture sufficiently soft— season with salt and pepper, and beat with a wooden spoon till light. When slightly stiffened by cooling, form into croquettes as directed for creamy chicken croquettes, cover with crumbs, then with egg batter, then again with crumbs, 300 The Art of Cookery. and fry in deep fat. Serve with broiled or cold meats, or with boiled ham or tongue. Potato Croquettes No. 3. — Prepare the potatoes as in last formula — with or without onion — flatten to thickness of a sixteenth of an inch enough of it for one croquette. Have the croquette rectangular in shape, place upon the center of it a teaspoonful of minced boiled ham, or any highly seasoned meat, cooked and seasoned as for croquettes or sandwiches, spread the minced meat lengthwise on the potato, fold up the sides, and pinch the sides and ends carefully together. Cover with crumbs, then with egg batter, then again with crumbs, and fry in a basket in deep fat.