Boston Cooking-School cook book

When making croquettes, save some of the mixture to use for tiny ones to serve with cocktails. Serves 6. Garnish with Tiny Chicken or Lobster Croquettes Are Delicious with Cocktails MARYLAND CROQUETTES 1 cup chopped, cooked fowl Onion juice Salt, celery salt, and cayenne 1 pint oysters Lemon juice 14 cup Croquette Sauce (p. 397) Parboil oysters. Drain and use liquor in making sauce, completing necessary amount with cream. Season chicken with salt, celery salt, cayenne, lemon juice, and onion juice. Moisten with sauce. Cover each oyster with mixture, crumb, fry, and drain (p. 397). Makes 12 or more croquettes. LINCOLN CROQUETTES 1 cup bread crumbs Croquette Sauce (p. 397) made ‘1 cup walnut meats, cut in with Chicken Stock pieces Salt, celery salt, paprika, and 1 cup cooked chicken, cubed nutmeg ‘ Mix crumbs, nuts, and chicken. Moisten with sauce. Season. Crumb, fry, and drain (see Croquettes, p. 396). Serve with sauce made of half chicken stock and half cream, flavored with sherry. Makes 12 or more croquettes. BEEF CUTLETS Remove fat, skin and gristle from cooked beef. Cut in small cubes, sauté slowly 5 minutes in butter. Mix with Croquette Sauce (p. 397), season with salt, pepper, dash of mace or powdered thyme and onion juice. Shape, crumb and fry (p. 397). Serve with Tomato Sauce (p. 198), Sauce Piquante (p. 197) or Creole Sauce (p. 197). LAMB CROQUETTES 1 tablespoon finely chopped 1 cup cold cooked lamb, cut in onion small cubes 2 tablespoons butter 24 cup boiled potato cubes 4 cup flour Salt and pepper 1 cup Brown Stock (p. 144) 1 teaspoon finely chopped or lamb gravy parsley Fry onion in butter 5 minutes, then remove onion. To butter add flour and stock and cook 2 minutes. Add meat, potato, salt, and _ pepper. Simmer until meat and potato have absorbed sauce. Add parsley and spread on shallow dish to chill. Shape, crumb, and fry (see Croquettes, p. 396). Serve with Tomato Sauce (p. 198). LOBSTER CROQUETTES 2 cups chopped lobster meat Few grains cayenne 1% teaspoon salt 1 teaspoon lemon juice V4 teaspoon mustard 1 cup Croquette Sauce (p. 397) ‘Add seasonings to lobster, then add sauce. Chill, shape, crumb, fry in deep fat, and drain (see Croquettes, p. 396). Serve with Tomato Cream Sauce (p. 199). Makes 12 or more. LOBSTER CUTLETS 2 cups chopped lobster meat 1 teaspoon lemon juice Y% teaspoon salt 1 egg yolk Few grains cayenne 1 teaspoon finely chopped parsley Few gratings nutmeg 1 cup Croquette Sauce (p. 397) Mix ingredients in order given and chill. Shape in form of cutlets, crumb, and fry (see Croquettes, p. 396). Make a cut at small end of each cutlet and insert in each the tip end of a small claw. Arrange around a mound of parsley. Serve with Tartare Sauce, (p. 207). Makes 12 or more. OYSTER AND MACARONI CROQUETTES 24 cup cooked macaroni (p. 380) Few grains cayenne 1 pint oysters Few grains mace 1 cup Croquette Sauce (p. 397) 1% teaspoon lemon juice 14 cup grated cheese Clean and parboil oysters, remove tough muscles, and cut soft parts in pieces. Use oyster liquor with milk in making sauce. Mix macaroni and oysters, add sauce and seasonings. Chill. Shape, crumb, fry, and drain (p. 397). Makes 12 or more. VEAL CROQUETTES 2 cups chopped, cooked veal Few grains cayenne Y% teaspoon salt Few drops onion juice 1% teaspoon pepper 1 egg yolk 1 cup Croquette Sauce (p. 397) Combine ingredients. Shape, crumb, fry, and drain (see Croquettes, p. 396). Makes 12 or more. SWEETBREAD CUTLETS, A LA VICTORIA 2 cups chopped, parboiled Slight grating nutmeg sweetbreads (p. 320) 1 teaspoon finely chopped 2 teaspoons lemon juice parsley Y teaspoon salt 1 egg, slightly beaten Yg teaspoon pepper 1 cup Croquette Sauce (p. 397)