Croquettes

Ingredients

• one quart of cold meat
• two tablespoonfuls of butter
• four rounding tablespoonfuls of flour
• a pint of hot milk
• two level teaspoonfuls of salt
• half a teaspoonful of white pepper
• a dash of red pepper
• a saltspoonful of grated nutmeg
• two tablespoonfuls of chopped parsley
• a tablespoonful of onion juice

Method

1. 1

   Chop cold meat, rub butter and flour, add to hot milk, stir until thick.

2. 2

   Mix in meat, seasonings, and cream sauce.

3. 3

   Cool, form into croquettes, dip in egg, roll in breadcrumbs, and fry.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 32. The excerpt below is the record exactly as published.

CROQUETTES Put one pint of cold boiled rice in a double boiler with a gill of milk; stir until hot, add the 3-olk of an egg, two tablespoonfuls of sugar, a teaspoonful of vanilla ; take from the fire and turn out to cool ; when cold form into cylinders, dip in egg and breadcrumbs, and fry in hot fat. If these are to be served with meat omit the sugar and vanilla, and add salt, pepper and parsley. My Best 250 Recipes 117 LEMON RICE Stir one cupful of cold boiled rice in one pint of milk ; separate three eggs, add half a cupful of sugar to the yolks, beat thoroughly, add them to the rice mixture, and add the grated yellow rind and juice of one lemon. Turn this in a baking- dish, and bake in a moderate oven for thirty min- utes. Beat the whites to a stiff froth, add three tablespoonfuls of powdered sugar, beat again until dry and light; heap this over the pudding, dust with powdered sugar, brown in the oven, and stand aside to cool. COMPOTE OF PEACHES Reheat cold boiled rice by standing it in a colander in a kettle of boiling water. Pare peaches, cut them in halves and remove the stones. Put the hot rice in the centre of a platter, cover with the peaches, dust with powdered sugar, and serve immediately with a pitcher of cream or milk. MEATS THAT ARE LEFT OVER Meats are the most costly of all articles of food; for this reason it is necessary to utilize all left-overs. The meat from soup may be used for curries, bobotee or any dish calling for high sea- sonings. It has in the long, slow cooking parted with both its odor and flavor, but not with its nourishing quality. Cold mutton may be made ii8 My Best 250 Recipes into pilau, a stew with rice, hash, a barbecue, or a casserole; in fact, all the so-called "French entrees" are simply rewarmed meats. Reheat white meats in white or yellow sauce ; dark meats in tomato or brown sauce. CROQUETTES This recipe will answer for all kinds of meat croquettes. Chop sufiScient cold meat to make one quart ; rub together two tablespoonf uls of but- ter and four rounding tablespoonf uls of flour; add them to a pint of hot milk ; stir and cook until it is a thick, smooth paste, and take from the fire. Add to the meat two level teaspoonfuls of salt, half a teaspoonful of white pepper, a dash of red pepper, a saltspoonful of grated nutmeg, two tablespoonfuls of chopped parsley and a table- spoonful of onion juice. Mix thoroughly, add the cream sauce; mix again, and turn out to cool. When cold form into croquettes, dip in egg, roll in breadcrumbs, and fry in hot fat, CHICKEN IN RICE CASSEROLE Wash one cupful of rice, throw in boiling water, boil for twenty minutes, then drain. Add half a cupful of milk, a tablespoonful of butter, a level teaspoonful of salt and a quarter of a tea- My Best 250 Recipes iig spoonful of pepper ; stir to a rather smooth paste. Brush custard-cups with butter and Hne them to the depth of half an inch with the rice mixture. Rub two tablespoonfuls of butter

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