Croquettes

Ingredients

• Six ounces of veal or chicken
• Pepper and salt
• Three-quarters of an ounce of Ham or tongue
• One ounce of butter
• One ounce of flour
• One egg
• One gill of milk
• Half a gill of thick cream
• Vermicelli

Method

1. 1

   Melt butter, mix in flour, add milk and cream, stirring until thick.

2. 2

   Add minced veal, season, and cool.

3. 3

   Roll out puff pastry, cut into rounds, fill with mixture, seal, and fry in hot lard.

4. 4

   Serve with fried parsley.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 13. The excerpt below is the record exactly as published.

One ounce of butter. One pint of stock. Four or five mushrooms. Glaze. One chicken. One carrot. Two ounces of rice. One onion. One bay leaf. One turnip. Pepper and salt. One pint and a half of water. MEATS AND ENTREES 37 Put the butter in an earthenware casserole, add the mushrooms cut up in small pieces, let them fry on the stove for a few minutes, then add the chicken cut up in nice pieces, rice, bay leaf, pepper and salt to taste; add the stock, and a small piece of glaze if you have it, and let it all cook gently for an hour in a moderate oven, adding more stock as that in the pan reduces. In the meantime put the bones of the chicken in a stewpan with the sliced carrot, onion, turnip, and water; simmer it gently for two hours, when it should be reduced to half the quantity ; let it cool and then add it to the casserole ; put it away .in a cool place ; when cold it should be set in a jelly. CROQUETTES Ingredients Six onnces of veal or chicken. Pepper and salt. Three-quarters of an ounce of Ham or tongue. butter. Puff pastry. One ounce of flour. One egg. One gill of milk. Vermicelli. Half a gill of thick cream

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