Croquettes

Ingredients

• half a cupful of chopped meat
• saltspoonful of salt
• same quantity of onion juice
• a dash of pepper
• a dash of nutmeg
• the white of one egg
• a teaspoonful of water

Method

1. 1

   Add chopped meat to white sauce and season.

2. 2

   Let it sit for two hours, then form into balls, roll in bread crumbs, moisten with egg white and water mixture, and roll again in crumbs.

3. 3

   Fry in hot oil until browned and drain on paper.

Nutrition per serving

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 76. The excerpt below is the record exactly as published.

Croquettes These may be made from the chopped meat of chicken (white meat, or dark meat, or both together), of veal, of sweetbreads and mushrooms, of fish, of soup meat, etc. Individual Recipe. — To the white sauce (see chapter on Starchy Foods) add half a cupful of chopped meat, seasoned with saltspoonful of salt, same quantity of onion juice, a dash of pepper and a dash of nutmeg. Pour the mixture on a dish and set it aside for at least two hours. Then take half the mixture and roll it lightly into a ball. On the moulding board spread a plentiful supply of bread crumbs, spread evenly. Eoll the ball on these, into a cylinder, flattening the ends by dropping it lightly on the board. To ^ the white of one egg, add a teaspoonful of water

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