The croquette first given is dry when fried, and even
the second form is somewhat so, many preferring them so.
For the cream}^ delicious veal, sweetbread, or chicken
croquette one finds in Philadelphia, the following mate-
rials are necessary : one pint of hot cream ; two even
tablespoonfuls of butter ; four heaping tablespoonfuls of
sifted flour ; half a teaspoonful of salt ; half a saltspoon-
ful of white pepper ; a dust of cayenne ; half a teaspoonful
of celeiy salt ; and one teaspoonful of onion juice. Scald
the cream in a double boiler. Melt the butter in an
enameled or granite saucepan, and as it boils, stir in the
flour, stirring till perfectly smooth. Add the cream very
slowly, stirring constantly as it thickens, adding the
seasoning at the last. An egg may also be added, but the
croquettes are more creamy without it. To half a pound
of chicken chopped fine, add one teaspoonful of lemon
juice and one of minced parsley, one beaten egg✪ Philadelphia Chicken Croquettes and the
pint of cream sauce. Spread on a platter to cool, and
when cool make into shapes, either corks or like pears ;
dip in egg and crumbs, and fry in boiling fat. Oyster,
sweetbread, and veal croquettes are made by the same
form, using a pint of chopped oysters. To the sweet-
breads a small can of mushrooms may be added cut in
bits.
POULTRY. 169
Salmi of Ducks or Game.
Cut the meat from cold roast ducks or game mto small
bits. Break the bones and trimmings, and cover with
stock or cold water, adding two cloves, two pepper-corns,
and a baj^-leaf or pinch of sweet herbs. Boil till reduced
to a cupful for a pint of meat. Mince two small onions
fine, and fry brown in two tablespoonfuls of butter ; then
add two tablespoonfuls of flour and' stir till deep brown,
adding to it the strained broth from the bones. Put in
the bits of meat with one tablespoonful of lemon juice and
one of Worcestershire sauce. Simmer for fifteen minutes,
and at the last add, if liked, six or eight mushrooms and a
glass of claret✪ Salmi of Ducks or Game. Serve on slices of fried bread, and gar-
nish with fried bread and parsley.
Casserole of Eice and Meat.
This can be made of any kind of meat, but is nicest of
veal or poultry. Boil a large cup of rice till tender, and
let it cool. Chop fine half a pound of meat, and season
with half a teaspoonful of salt, a small grated onion, and
a teaspoonful of minced parsley and a pinch of cayenne.
Add a teacupful of cracker crumbs and a beaten Qgg, and
wet with stock or hot water enough to make it pack easily.
Butter a tin mould, quart size best, and line the bottom
and sides with rice about half an inch thick✪ Meat and Rice Dish. Pack in the
meat ; cover with rice, and steam one hour. Loosen at
edges ; turn out on hot platter, and pour tomato sauce
around it.
Italians Pride.
This is a favorite dish in the writer's famil}^, having
been sent many years ago from Italy by a friend who had
170 POULTRY. ✪ Italians Pride
Page 85 · 5 recipe records on this page
Presented as published in 1881. 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
The croquette first given is dry when fried, and even the second form is somewhat so, many preferring them so. For the creamy delicious veal, sweetbread, or chicken croquette one finds in Philadelphia, the following materials are necessary : one pint of hot cream ; two even tablespoonfuls of butter ; four heaping tablespoonfuls of sifted flour ; half a teaspoonful of salt ; half a saltspoonful of white pepper ; a dust of cayenne ; half a teaspoonful of celeiy salt ; and one teaspoonful of onion juice. Scald the cream in a double boiler. Melt the butter in an enameled or granite saucepan, and as it boils, stir in the flour, stirring till perfectly smooth. Add the cream very slowly, stirring constantly as it thickens, adding the seasoning at the last. An egg may also be added, but the croquettes are more creamy without it. To half a pound of chicken chopped fine, add one teaspoonful of lemon juice and one of minced parsley, one beaten egg and the pint of cream sauce. Spread on a platter to cool, and when cool make into shapes, either corks or like pears ; dip in egg and crumbs, and fry in boiling fat. Oyster, sweetbread, and veal croquettes are made by the same form, using a pint of chopped oysters. To the sweetbreads a small can of mushrooms may be added cut in bits.
Salmi of Ducks or Game.
Cut the meat from cold roast ducks or game into small bits. Break the bones and trimmings, and cover with stock or cold water, adding two cloves, two pepper-corns, and a baj^-leaf or pinch of sweet herbs. Boil till reduced to a cupful for a pint of meat. Mince two small onions fine, and fry brown in two tablespoonfuls of butter ; then add two tablespoonfuls of flour and stir till deep brown, adding to it the strained broth from the bones. Put in the bits of meat with one tablespoonful of lemon juice and one of Worcestershire sauce. Simmer for fifteen minutes, and at the last add, if liked, six or eight mushrooms and a glass of claret. Serve on slices of fried bread, and garnish with fried bread and parsley.
Casserole of Eice and Meat.
This can be made of any kind of meat, but is nicest of veal or poultry. Boil a large cup of rice till tender, and let it cool. Chop fine half a pound of meat, and season with half a teaspoonful of salt, a small grated onion, and a teaspoonful of minced parsley and a pinch of cayenne. Add a teacupful of cracker crumbs and a beaten Qgg, and wet with stock or hot water enough to make it pack easily. Butter a tin mould, quart size best, and line the bottom and sides with rice about half an inch thick. Pack in the meat ; cover with rice, and steam one hour. Loosen at edges ; turn out on hot platter, and pour tomato sauce around it.
Italians Pride.
This is a favorite dish in the writer's famil}^, having been sent many years ago from Italy by a friend who had
Records on this page
Philadelphia Chicken CroquettesCasserole of Rice and MeatSalmi of Ducks or GameMeat and Rice DishItalians Pride