Cheese Croquettes

Ingredients

• 2 tablespoons butter
• 1.5 cups cream cheese, cut into cubes
• 0.5 cup flour
• 0.5 cup milk
• dash of cayenne
• 3 yolks of eggs
• Salt and pepper to taste

Method

1. 1

   Make a thick white sauce of the milk, butter, flour, and yolks of the eggs.

2. 2

   Remove from fire and stir in the cubes of cheese.

3. 3

   Cool, cut into strips or squares, dip into crumbs, egg, and crumb again.

4. 4

   Fry in deep fat, drain, and serve as a cheese entree.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 84. The excerpt below is the record exactly as published.

Cheese Croquettes. 2 tablespoons butter. ly^ cups cream cheese, cut % cup flour. into cubes. % cup milk. Cayenne (dash). Yolks 3 eggs. Salt and pepper to taste. ^lake a thick white sauce of the milk, butter, flour and yolks of the eggs. Remove from fire and stir in the cubes of cheese. Cool, cut into strips or squares, dip into crumbs, egg, acid crumb again. Fry in deep fat, drain and serve as a cheese entree. Chestnut Balls. 1 cup mashed French chestnuts. 3 yolks of egg3. 3 tablespoons thick cream. 1 tablespoon sugar. 3^^ teaspoon vanilla. Mix ingredients, shape into balls, crumb and egg; fry in deep fat, and drain. Rice Croquettes. % cup rice. 1 tablespoon butter. 1 cup boiling water. i{, teaspoon salit. 1 cup milk. Yolks 2 eggs. AVash rice in three waters, rubbing well with the hands. Put on in the cup of boiling water. Cook un- 182 SCIENTIFIC COOKING. covered until the water is absorbed. Add milk and turn into double boiler. Cover and steam until rice is soft. Remove, add butter and yolks of eggs, cool, shape, crumb and egg; fry in deep fat, and drain. These are nice shaped like baskets, fried, and jelly or preserves served in them. Then they are used as a garnish for game or fowl. Lamb or Veal Croquettes. 2 cups cold veal or lamb, A little onion juice. cut into cubes. 1 teaspoon lemon juice. 1 cup thick white sauce. 1 hard-boiled yolk of egg. 1 yolk of egg. 1 teaspoon minced parsley. 1 teaspoon minced celery. Salt, pepper and cayenne to taste. Mix meat with the seasonings, and add the cooked yolk of egg mashed very fine. Turn into the cup of white sauce, and add the uncooked yolk slightly beaten. The cup of sauce may be made with white stock from the veal instead of milk. These are shaped, crumbed, egged and crumbed again, and fried in deep fat, then drained on paper and served with tomato sauce highly seasoned. Salmon Croquettes. Two cups flaked salmon, one cup thick white sauce, seasoned with one teaspoon lemon juice, dash of cay- enne, and salt to taste. Add sauce to salmon, then the seasonings. Spread on plate to cool, shape, crumb, egg, and crumb again; fry in deep fat, drain and serve. Tomato sauce, seasoned with onion and green sweet- peppers, is nice served with these croquettes. ENTREES. 183 Lobster Croquettes. Two cups lobster meat cut fine, one cup thick white sauce, one-fourth teaspoon mustard, one teaspoon lemon juice, dash of cayenne

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