Cassell's dictionary of cookery

Though there aic numberless names for them, from the materials of which they are made, or the sauces with which they are served, the general idea in all is the same — a savoury mince, moistened with sauce, if necessary bound together with the yolk of egg, dipped in beaten egg, rolled in bread-crumbs, and fried crisp. Croquettes (au Financière). — Mince very finely the livers of two fowls, a sweetbread, a shallot, six small mushrooms, and two truffles. Season rather highly with pepper and salt. Put one ounce of butter into a stewpan, let it melt, then mix with it very smoothly and slowly a table-spoonful of flour.. When it is lightly browned, add the mince and an ounce of butter, and simmer for ten minutes, stirring all the time. Drain oflE the fat, add a glass of light wine to the mixture, and simmer it gently for a few minutes longer. When it is cold and stiff, mould it into small balls, and fry these in the usual way. Half a dozen oysters, finely minced, are sometimes added. Sprinkle a little salt over croquettes before serving them. Time to fry, ten minutes. Probable cost, sweetbread, from Is. to -Is. Sufficient, allow one or two croquettes for each person. Croquettes of Fowl.— Take the remains of a cold fowl, and mince it very finely; put it in a saucepan with a little gravy, a little salt, pepper, and pounded mace, and a table-spoonful of cream. Let it boil, stirring it well all the time, and, if necessary, thicken it with a little flour, or a few bread-crumbs. When cold and firm, roll it into balls about the size of a walnut, dip them in egg and bread-crumbs; do this once or twice, and fry them in hot butter or dripping until they are lightly browned; pile them on a napkin and garnish with crisped parsley (see Crisped Parsley). Time to fry, ten minutes. Probable cost, 4d., exclusive of the cold meat. Allow two or three for each person. CRO ( IGo ) CRXJ Croquettes of Rice.— Put a quarter of a pound of rice, one pint of milk, three tablespoonfuls of finely-sifted sugar, a piece of butter the size of a small nut, and the thin rind of a lemon, into a saucepan. Any other flavouring may be used, if preferred. Simmer gently until the rice is tender and the milk absorbed. It must be boiled until thick and dry, or it will be difficult to mould into croquettes. Beat it thoroughly for three or four minutes, then turn it out, and when it is cold and stiff, form it into small balls dip these in egg, sprinkle a few CKOQUETTES OF RICE. bread-crumbs over them, and fry them in hot butter till they are lightly and equally browned. Put them on a piece of clean blotting-paper, to drain the fat from them, and serve them piled high on the dish. If it can be done without breaking them, it is an improvement to introduce a little jam into the middle of each one; or jam may be served with them. Time, about one hour to boil the rice, ten minutes to fry the croquettes. Sufficient, a dozen for a dish. Probable cost, ■id., without the jam. Croquettes, Vol-au-vent de. — Make