Bread Croquettes

Ingredients

• one quart of crumbs
• four tablespoonfuls of sugar
• a half cup of cleaned currants
• a teaspoonful of vanilla
• about three beaten eggs

Method

1. 1

   Rub stale bread to make crumbs.

2. 2

   Mix with sugar, currants, nutmeg, vanilla, and beaten eggs to moisten.

3. 3

   Form into croquettes, dip in egg and bread crumbs, and fry in hot fat.

4. 4

   Serve hot with sugar sauce.

Nutrition per serving

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 10. The excerpt below is the record exactly as published.

Bread Croquettes Rub sufficient stale bread to make one quart of crumbs; add four table- spoonfuls of sugar, a half cup of cleaned 42 LEFT OILERS currants, or any fruit that you have left over, and a grating of nutmeg ; sprinkle over a teaspoonful of vanilla, and add sufficient beaten eggs (about three) to moisten the crumbs. Form into small cylinder-shaped croquettes, dip in egg and roll in bread crumbs and fry in smok- ing hot fat Serve hot with sugar sauce. Bread fluff ins Cover a quart of bits of bread that have been broken apart, with one pint of milk; soak for fifteen minutes, then with a spoon beat until you have a smooth paste; add the yolks of three eggs, a tablespoonful of melted butter and one cup of flour that has been sifted with a heaping teaspoonful of baking powder. Fold in carefully the well- beaten whites of the eggs, and bake in muffin pans in a quick oven about twenty minutes. Muffins left from breakfast may be pulled apart and toasted for lunch or sup- per. Pieces of stale sponge cake, in fact, any stale cake may be used for cabinet puddings, for cream puddings, or for croquettes. EGGS 43 EGGS The soft boiled eggs that are left from breakfast will be at once hard boiled, put into the refrigerator, and when four have accumulated, use them for Beaure- gard eggs, a la Newburg dishes or gar- nishes. Poached eggs that are left over may be dropped at once into boiling water, cooked slowly until perfectly hard, and put aside for chopping, to use as a garnish for a curry or some vegetable dish with which they will nicely blend. The tablespoonful or two of stewed tomatoes left in the dish from dinner will be put aside to use for tomato omelet, or they may be added to the roasted beef gravy for dinner, converting a plain homely gravy into one of better flavor. The half cup of peas may be added to to-morrow's consomme, or used as a garnish for the breakfast omelet. The green portions of celery will be put aside for stewing; the tender white part for serving raw ; while the leaves and roots will be used for flavoring soups and sauces. The yolk of egg left over, if put into 44 LEFT OyERS a cup or saucer will, in less than two hours, become hard, dry and useless. This same yolk dropped into a cup half filled with cold water will keep for sev- eral days, and may be used for mayon- naise or added to a sauce. When needed, it may be carefully lifted with a spoon and used the same as a fresh yolk. Whites of Esrgs The yolks of eggs are quite easily disposed of, as sauces frequently call for the yolk of one or two eggs ; then they may be used for mayonnaise dressing, or added to various dishes. The whites of eggs however accumulate. One of the ways of getting hard boiled yolks, without wasting the whites, is to separate the white and the yolk before the egg is cooked ; drop the yolk down into a kettle of boiling water ; then stand on the back part of the stove for fifteen or twenty minutes until it is hard. The yolk will cook in this way just as well as with the white in the shell. Now, you have the uncooked whites, which may be used for a simple white cake, apple float, souf- fles, plain or with fruit. EGGS 45 Beauresrard Eggs Separate the whites and yolks of five hard boiled eggs, press through an ordi- nary fruit press, or chop very fine. Make a half pint of cream sauce ; when boiling, add the whites of the eggs. Have ready on a heated platter five squares of toasted bread ; heap the white sauce over these squares, dust the top with the yolks of the eggs, then with a little salt and pep- per, and send at once to the table. Egg Croquettes Put five hard boiled eggs through a vegetable press, or chopper. Put one tablespoonful of butter and two of flour into a saucepan, add a half pint of milk, stir until boiling, add a half cup of stale, unbrowned bread crumbs, a teaspoonful of salt, a tablespoonful of chopped parsley, a dash of pepper and a half teaspoonful of onion juice ; add the eggs, mix and turn out to cool. When cold form into cutlets, dip in egg and then in bread crumbs and fry in smoking hot fat. Serve with plain cream sauce. These with peas make an exceedingly nice luncheon dish. 46 LEFT OVERS POTATOES Cold baked potatoes will be converted at once into stuffed potatoes, and put aside for rewarming. Two cold boiled potatoes will make a comfortable dish of hashed browned potatoes, or may be served with cream sauce or au gratin. Stuffed Potatoes Baked potatoes that are left over must be made into stuffed potatoes before they are heavy and cold. At the close of the meal at which they were first served, cut the potatoes directly into halves, scoop out the inside portion, put it through an ordinary vegetable press, or mash it fine ; add a little butter, salt, pepper and sufficient milk to make a light mixture ; stand this over hot water and beat until light and smooth. Put it back into the shells, and stand them aside in a cold place. When ready to serve, brush the top with beaten egg, run them into a quick oven until hot and golden brown. POTATOES 47 Potato Croquettes Cold mashed potatoes may be made into croquettes by adding to each pint four tablespoonfuls of heated milk, the yolks of two eggs, a tablespoonful of chopped parsley, a teaspoonful of grated onion, a quarter of a teaspoonful of pep- per ; stir over the fire until the mixture is thoroughly heated ; form into cylinder- shaped croquettes, dip in egg and rolled bread crumbs and fry in smoking hot fat Potato croquettes are more difficult to fry than meat croquettes; the fat must be at least 365 degrees (Fahr.) and the rolling carefully done. Potato Puff The above mixture may have the whites of the eggs beaten and stirred in, and baked in the oven; serve in the same dish in which it was baked. Potato Roses for Oarnishins; Cold boiled potatoes may have added sufficient milk to make a soft paste ; stir it over the fire until smooth ; 48 LEFT OVERS put it into your pastry bag, using a star tube ; hold the bag firmly, pressing out on greased papers these little potato roses ; brown in the oven and use them for garnishing fish dishes. Potato Custards Stir two cups of cold mashed pota- toes, with four tablespoonfuls of milk, over the fire until they are warm and light ; take from the fire and add three eggs beaten light with four tablespoon- fuls of sug

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