Cheese Croquettes

Ingredients

• 4 tablespoons flour
• # cup milk
• 3 tablespoons butter
• # cup grated, soft cheese
• 1 slice onion
• Salt
• Cayenne

Method

1. 1

   Scald milk with onion and remove onion.

2. 2

   Melt butter, add flour, and gradually pour in the milk.

3. 3

   Add cheese, season with salt and cayenne, and spread on a plate to cool.

4. 4

   Shape into croquettes, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 50. The excerpt below is the record exactly as published.

1 cup milk 1 tablespoon brandy 1 teaspoon salt Yolks 2 eggs 4 teaspoon pepper 4 cup cream Buttered bread crumbs Remove lobster meat from shell, and ent in small cubes, reserving the coral. Make a white sauce of but- ter, flour, milk, salt, pepper and cayenne. Melt two 192 (What to Have for Dinner. tablespoons butter in omelet pan, add lobster cubes and cook until heated, then add Sherry wine, and brandy, and cook two minutes. Add yolks of eggs slightly beaten and diluted with cream, then white sauce. Turn into buttered ramequin dishes or scallop shells. Sprinkle with coral dried and forced through a purée strainer, then with buttered bread crumbs. Bake in hot oven until slightly browned. Do not allow to remain for too long a time, as sauce is liable to separate. SWEETBREADS A LA HUNTINGTON. Parboil sweetbreads, sprinkle with salt and pepper, and dredge with flour. Arrange in baking pan and spread with softened butter, allowing two tablespoons to each sweetbread, then arrange narrow thin strips fat salt pork on top. Bake in a hot oven twenty-five to thirty minutes, basting twice during the cooking, and removing pork during the last five minutes of the cook- ing. Serve around a mound of green peas. To Parbowu Sweetbreads. Soak sweetbreads in cold water to cover one hour, changing the water several times. Drain, and cook in boiling, salted, acidulated water, twenty minutes, al- lowing one-half tablespoon salt and one tablespoon vinegar to each pair of sweetbreads. Again drain, cover with cold water, let stand until cold, then remove pipes and membrane. ROAST DUCK. Dress and clean a duck. Put in body two sliced apples mixed with two sliced onions. The stuffing is to im- prove the flavor but is not to be served. Truss, same as goose, place on rack in dripping pan, sprinkle with Company and Formal Dinners. 193 salt and pepper and dredge duck and bottom of pan with flour. Roast in a hot oven until tender, the time re- quired being about one and one-fourth hours. Baste every fifteen minutes during the cooking. Remove to hot platter and garnish with watercress. DUCK GRAVY. To three tablespoons fat remaining in pan, add two tablespoons flour and when well mixed pour on gradu- ally, while stirring constantly, one and one-half cups brown or white stock. Season with salt and pepper and strain, STUFFED APPLES. Remove a thick slice from the stem end of apples, and scoop out the pulp; leaving apple cups. To one- third the pulp cut in small pieces, add an equal quantity of Maraschino cherries cut in pieces and pecan nut meats broken in pieces. Place in a shallow pan, and add one teaspoon sugar to each apple cup. Bake long enough to soften the apple, but not long enough to have the cup lose its shape. Remove from oven and add one teaspoon, each, Maraschino and Sherry to each cup. FRIED HOMINY. To two and one-fourth cups boiling water, add, gradually, while stirring constantly, one-half cup fine hominy and three-fourths teaspoon salt. Let boil three minutes; then cook in double boiler one and one-half hours. Pack solidly in a mould and, when cold, remove from mould, cut in thin slices, dip in flour, and sauté in butter until well browned on both sides. 194 What to Have for Dinner. CREAMED CAULIFLOWER. (See p. 137, under Lenten Dinners, Menu No. IT.) CHICORY SALAD. Separate leaves from one head chicory, wash thor- oughly, and drain. Arrange in salad bowl as near the original shape as possible and pour over the following dressing: Mix one-fourth teaspoon salt, one-eighth teaspoon pepper, four tablespoons olive oil, two tablespoons vine- gar, and stir until well blended. Then add one table- spoon each, onion and parsley, finely chopped. CHEESE CROQUETTES. 4 tablespoons flour § cup milk 3 tablespoons butter # cup grated, soft cheese 1 slice onion Salt Cayenne

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