Cheese Croquettes

Ingredients

• a couple of dozen slices of cheese
• a saltspoonful of Nepaul pepper
• well-beaten egg
• boiling fat

Method

1. 1

   Cut cheese into slices, dip in egg, roll in crumbs mixed with pepper, let dry, then fry in boiling fat until nicely coloured.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 27. The excerpt below is the record exactly as published.

well-beaten eggs, add the zest and juice of a lemon and liqueur-glass of rum, brandy, or liqueur, turn the mixture into a buttered mould, wrap this in a cloth, and boil for three hours. Lemon sauce. — Put three tablespoonfuls of sugar into a saucepan with a breakfast-cupful of water, and the very finely peeled rind of a lemon, simmer for twenty minutes, then add the juice of two lemons, and a liqueur-glass of the liqueur, brandy, or rum, strain and serve. A drop or two of cochineal will improve the colour of the sauce. Choose a firm, iresh cheese — Gruy^re after its first moisture has passed off, for instance — cut off the rind, and trim a couple of dozen slices %iUers^^ oblong in shape, three inches long, one and a half across, and an eighth of an inch thick. Prepare a good plateful of finely sifted crumbs, mixing with them a saltspoonful of Nepaul pepper. See that the pieces of cheese are dry, dip them in well-beaten egg, roll them in the crumbs, let the coating dry, then plunge them in boiling fat

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