Boiled Beef Croquets

Ingredients

• about two pounds of boiled beef
• a pint of Poulette sauce
• the yolks of three eggs
• a tablespoonful of chopped parsley
• season with salt
• season with pepper
• twenty equal parts

Method

1. 1

   Chop beef finely.

2. 2

   Reduce Poulette sauce, thicken with egg yolks, mix with beef and parsley, season.

3. 3

   Spread mixture, let cool, cut into parts, coat with breadcrumbs, dip in egg mixture, roll in breadcrumbs.

4. 4

   Fry in hot fat until crisp, drain, sprinkle with salt, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 76. The excerpt below is the record exactly as published.

a tablespoonful of chopped parsley, and stir again for three or four minutes on the fire. Should the mixture be too thick, add a little more broth, stir, and serve. This mince can be made with Italian or Tomato sauce instead of broth, and in either case the process is the same. 885. BOILED BEEF CROQUETS. Chop fine about two pounds of boiled beef. Make a pint of Poulette sauce (No. 179), and reduce it on a sharp fii-e to half that quantity. Thicken it with the yolks of three eggs well beaten. Mix the chopped beef with this sauce ; add one tablespoonful of chopped parsley, and season with salt and pepper ; when well mixed with a wooden spoon, spread it out on a dish to a thickness of an inch and a half, let it get cold, when it will be firm and divide it into twenty equal parts

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