Elements of the theory and practice of cookery

356. Testing the temperature of fat for frying. — When the fat begins to smoke, drop into it an inch cube from the crumb of white bread. If this becomes golden brown in forty seconds, the fat is right for croquettes and other articles made of cooked material, and for fish and oysters. If it takes sixty seconds, it is right for fritters, and most other uncooked articles. 220 THEORY AND PRACTICE OF COOKERY 357. Directions for frying. — Use a deep frying-pan or kettle. A wire frying-basket to hold the articles to be fried, hung on a long-handled fork, is convenient ; but they may be lowered into the fat and taken from it with a spoon-shaped wire egg-beater. Put the fat into a cold kettle, and bring it slowly to the right degree of heat. Have ready several sheets of soft paper laid on a pan, also a pan to hold under the food as it is taken from the fat. Test the fat ; if right, dip the basket or wire spoon into the fat to heat and grease it. If a basket is used, lay three or four articles in it, and lower them till the fat covers them. When they are a delicate golden brown, lift the basket, shake it a little, and let the food drain for a moment before removing it to the paper. Reheat the fat, testing again if necessary, and fry another batch of articles. Three croquettes can be fried at once in a three-quart saucepan ; more will cool the fat below the "soaking-point." When all grease has been absorbed by the paper, arrange the food on a plat- ter, and garnish it Avith parsley ; in the case of fish or oysters, with parsley and slices of lemon. Croquettes 358. Materials used. — The usual croquette mixture consists of two parts of chopped cooked meat, or cooked, flaked, well-seasoned fish, to one part of thick white sauce. Cheese, macaroni, and some kinds of vegetables may also be used in croquettes. Shaping and crumbing. — Put on aboard a heap of fine, dried bread crumbs. Break an egg into a plate, add it FAT FROM ANIMALS AND OIL FROM PLANTS 221 to a tablespoonful of water, and beat it enough to mix the white and yolk. With two spoons, or with spoon and spatula or broad-bladed knife, shape heaping table- spoonfuls of the croquette mixture into balls, roll them in crumbs, shape them into cylinders, and with the knife lift them one by one into the egg, dipping it over them till every bit of the surface is covered ; roll them in crumbs again till all the egg is covered, and lay them carefully on the board. Recipes Chicken Croquettes Cooked chicken, chopped fine, 2 cupfuls. Thick white sauce, 1 cupful. Onion juice, 1 teaspoonful. Grated nutmeg, a few grains (about three strokes on the grater). Additional salt and pepper according to taste. Make white sauce for croquettes from Butter, 2 tablespoonfuls. Milk or thick cream, 1 cupful. Flour, X cupful. Salt, 1 teaspoonful. White pepper, }i teaspoonful. Add seasonings to the chicken, mix with the hot white sauce, and turn on to a platter to cool. When cold, form into cylinders or cones, roll in egg and bread crumbs, and fry in deep fat. Stick a small sprig of parsley into each croquette ; serve on a folded napkin, or pour around them a white sauce. Croquettes may be made of any cooked meat. Veal may be mixed with chicken. With beef or lamb cro- 222 THEORY AND PRACTICE OF COOKERY