Croquettes
From Cassell's dictionary of cookery, 1892
Serves 4
Useful for cold dishes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 427. The excerpt below is the record exactly as published.
Croquettes. — These useful little dishes are made of minced meat, poultry, fish, <kc., highly seasoned, mixed with a little sauce, dipped in egg and bread-crumbs, fried until crisp, and served with any sauce. They differ from rissoles only in this, that the latter are covered with good puff paste before fiying, and croquettes are rolled in egg and bread-crumbs. They should be well drained from the fat before serving, then piled high on a hot napkin, and the sauce sent to table in a' tui-een. Though, they are often made of fresh meat, they are chiefly useful for cold. It will be evident that nearly everything deijends ujDon the seasoning. Though there aic numberless names for them, from the materials of which they are made, or the sauces with which they are served, the general idea in all is the same — a savoury mince, moistened with sauce, if necessary bound together with the yolk of egg, dipped in beaten egg, rolled in bread-crumbs
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