Baked Croquettes

Ingredients

• a pint of fine-chopped cooked meat
• one cupful of milk
• three table-spoonfuls of butter
• one of flour
• one level table-spoonful of salt
• half a teaspoonful of pepper
• three eggs
• one teaspoonful of chopped parsley
• one cupful of dried, pounded, and sifted bread crumbs

Method

1. 1

   Beat the three eggs.

2. 2

   Mix the seasoning with the chopped meat.

3. 3

   Heat the milk in a frying-pan.

4. 4

   Mix the flour and butter, and stir into the boiling milk.

5. 5

   Add the seasoned meat and cook for two minutes.

6. 6

   Add half the beaten eggs, stir rapidly, and take from the fire.

7. 7

   Cool, then form into balls or cylinders.

8. 8

   Roll in crumbs, dip in egg, and place in a buttered cake-pan.

9. 9

   Baste with sauce and bake in a hot oven until brown.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 200. The excerpt below is the record exactly as published.

three table-spoonfuls of butter, one-fourth of a teaspoonful of salt, four eggs, and some sifted bread crumbs for breading the croquette's. Shell and blanch the chestnuts. Put them in a stew- pan with enough boiling water to cover them, and boil ENTRIES. 883 for thirty minutes. Drain off all the water, and pound the chestnuts in the mortar. When they are very fine, add one table-spoonful of the butter, and continue pound- ing until it is well mixed with the chestnuts. Now add the remainder of the butter and the salt, and pound for ten minutes longer. Add the cream, a little at a time. When all the cream has been worked into the chest- nuts, rub the mixture through a puree sieve. Beat three eggs till light, and then beat them into the strained in- gredients. Put the mixture into the double-boiler, and cook for about eight minutes, stirring all the while. It' should be smooth and thick at the end of this time, if the water in the outer boiler has been boiling rapidly all the while. Spread it on a large platter, and set away to cool. When the mixture is cold, butter the hands slightly, and shape the mixture into cylinders, cones, or balls. Bread these with the fourth egg and the fine crumbs. Fry for one minute and a half. Arrange on a warm napkin, and serve at once. These are nice with roast turkey or any kind of roasted or broiled poultry. If served by themselves, as an entree, pour Bechamel cream sauce or supreme sauce around them. * Sweet-Potato Croquettes. For eight croquettes use enough boiled sweet potatoes to make a pint when mashed, half a cupful of hot milk, two generous table-spoonfuls of butter, one teaspoonful of salt, two eggs, and some crumbs for breading. When the potatoes have been mashed smooth and light, beat into them the hot milk and then the salt and butter. Next beat one egg until light, and beat this into the mixture, which should now be shaped into croquettes. Beat the second egg in a soup-plate. Cover the croquettes with this egg, and roll them in the bread crumbs. Fry in fat till they turn a rich brown. Serve at once. 384 MISS PAKLOA'S KITCHEN COMPANION. These are nice to serve with game. If the croquettes be preferred flavored and sweetened, add to the mixture two table-spoonfuls of sugar, a slight grating of nutmeg, and one table-spoonful of lemon juice. The simpler mode is, however, the better, if they are to be an accompaniment of meat or game. When served with a sauce, as an entree, the flavoring and sweetening should be used. * Rice Croquettes a la Parmesan. For eighteen croquettes use half a cupful of raw rice, three gills of stock, one cupful of strained tomato, three table-spoonfuls of butter, four table-spoonfuls of grated Parmesan cheese, one teaspoonful of salt, one-tenth of a teaspoonful of cayenne, one teaspoonful of onion juice, four eggs, and crumbs for breading. Wash the rice, and, putting it in a stew-pan with the stock, boil it for ten minutes. Now add the strained tomato, the onion juice, salt, and cayenne, and cook for twenty minutes longer. When the rice has been cooking for half an hour, try a few grains, and if they be tender, add the cheese and two of the eggs, well beaten. Stir for one min- ute, and take from the fire immediately. Spread on a platter, and set away to cool. When cold, shape, and then bread with the remaining two eggs and the crumbs. Fry for one minute and a half. Arrange on a warm napkin, and serve very hot. Baked Croquettes. The materials are : a pint of fine-chopped cooked meat, — any kind will do, — one cupful of milk, three table- spoonfuls of butter, one of flour, one level table-spoonful of salt, half a teaspoonful of pepper, three eggs, one tea- spoonful of chopped parsley, and one cupful of dried, pounded, and sifted bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.