Turkish. Croquettes. — Put a slice each of turnip, carrot, and
onion into a stewpan with half a large tin of preserved tomatoes,
and season with a sprig of parsley, two cloves, two pepper-
corns, 1 saltspoonful of pepper and 1 teaspoonful each of herbs
and salt, and stew for a-quarter-of-an-hour. Pass the mass
through a sieve, and then take j pint of the mixture and
put it into a saucepan with 1 breakfast-cupful of good brown
stock, highly seasoned ; put it on the fire, and when it boils add
1 breakfast-cupful of uncooked rice. Boil until all the liquor
has gone, and then add 2oz. of butter ; put the pan on the side
of the fire until the rice is soft and done, and add one egg, well
beaten, and a little cream or tomato sauce, using only sufficient
to moisten. Take the mass out of the pan and let it cool ;
shape it into rolls and put them first into crumbs, then into
egg,»and then into crumbs again ; put them into a frying-pan
of boiling fat, and fry until done to a light brown colour. Then
serve. The rice may be parboiled for five or six minutes, as
it is easier to cook in clear water than in stock.
croquignoi.es. — These are described as a sort
of hard, dry, crisp, pasty cake, having some resem-
blance to cracknels. They are prepared as described,
below, with some few trifling variations.
(1) Blanch and pound 5oz. of sweet and 3oz. of bitter
almonds, gradually adding a little white of egg to prevent
oiling. Sift jib. of flour on to a board, make a bay, mix in
the almonds, fib. of crushed loaf sugar, the yolks of four eggs,
and a very little salt. Work the paste four times, roll it out
to about jin. in thickness, cut it into strips and then into
pieces about the size of filberts, round them in the palm of
the hand, put on well-waxed baking-sheets, place in a slack
oven, and let them cook until of a rich colour. Take them
out and use immediately.
(2) Put fib. of flour into a basin with 1 teaspoonful of
suga✪ Turkish Croquettesr, 1 saltspoonful of salt, and fib. of butter. Work these
ingredients until the butter is well incorporated with the flour,
then mix in the well-whisked whites of four eggs ; flavour
with a few drops of any kind of essence preferred. Dredge
flour over a paste-board, put the paste on it, and roll it in
a rope-like form about jin. in diameter ; then cut it into pieces
Fig. 582. Croquignoles.
about fin. in length (see Fig. 582). Brush each piece over with
a paste-brush dipped in beaten yolk of egg, and sift caster
sugar over them. Butter a baking-sheet, lay the Croquignoles
on it, leaving a short space between them so that they will not
stick together during the baking ; bake them in a moderate
oven. When cooked, take the cakes off the baking-sheet,
and let them get cold before serving.
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under tlieir special heads.
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Page 580 · 2 recipe records on this page
Presented as published in 1890. 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
Turkish. Croquettes. — Put a slice each of turnip, carrot, and onion into a stewpan with half a large tin of preserved tomatoes, and season with a sprig of parsley, two cloves, two peppercorns, 1 saltspoonful of pepper and 1 teaspoonful each of herbs and salt, and stew for a-quarter-of-an-hour. Pass the mass through a sieve, and then take j pint of the mixture and put it into a saucepan with 1 breakfast-cupful of good brown stock, highly seasoned ; put it on the fire, and when it boils add 1 breakfast-cupful of uncooked rice. Boil until all the liquor has gone, and then add 2oz. of butter ; put the pan on the side of the fire until the rice is soft and done, and add one egg, well beaten, and a little cream or tomato sauce, using only sufficient to moisten. Take the mass out of the pan and let it cool ; shape it into rolls and put them first into crumbs, then into egg, and then into crumbs again ; put them into a frying-pan of boiling fat, and fry until done to a light brown colour. Then serve. The rice may be parboiled for five or six minutes, as it is easier to cook in clear water than in stock.
CROQUIGNOLES. — These are described as a sort of hard, dry, crisp, pasty cake, having some resemblance to cracknels. They are prepared as described, below, with some few trifling variations.
(1) Blanch and pound 5oz. of sweet and 3oz. of bitter almonds, gradually adding a little white of egg to prevent oiling. Sift jib. of flour on to a board, make a bay, mix in the almonds, fib. of crushed loaf sugar, the yolks of four eggs, and a very little salt. Work the paste four times, roll it out to about jin. in thickness, cut it into strips and then into pieces about the size of filberts, round them in the palm of the hand, put on well-waxed baking-sheets, place in a slack oven, and let them cook until of a rich colour. Take them out and use immediately.
(2) Put fib. of flour into a basin with 1 teaspoonful of sugar, 1 saltspoonful of salt, and fib. of butter. Work these ingredients until the butter is well incorporated with the flour, then mix in the well-whisked whites of four eggs ; flavour with a few drops of any kind of essence preferred. Dredge flour over a paste-board, put the paste on it, and roll it in a rope-like form about jin. in diameter ; then cut it into pieces
Fig. 582. Croquignoles.
about fin. in length (see Fig. 582). Brush each piece over with a paste-brush dipped in beaten yolk of egg, and sift caster sugar over them. Butter a baking-sheet, lay the Croquignoles on it, leaving a short space between them so that they will not stick together during the baking ; bake them in a moderate oven. When cooked, take the cakes off the baking-sheet, and let them get cold before serving.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
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Records on this page
Turkish CroquettesCroquignoles