Croquettes

Ingredients

• an equal weight of bread-crumbs
• season with salt
• cayenne
• grated nutmeg
• a little chopped parsley
• enough butter to form a smooth paste
• Dip these first into beaten egg
• afterwards into bread-crumbs

Method

1. 1

   Mince the bone finely, season with salt, cayenne, and grated nutmeg, and add an equal weight of bread-crumbs moistened with very thick white sauce or hot milk, a little chopped parsley, and enough butter to form a smooth paste.

2. 2

   Form the mixture into small balls or cones.

3. 3

   Dip these first into beaten egg, and afterwards into bread-crumbs, and fry them in hot fat till they are lightly and equally browned all over.

4. 4

   Drain them from the fat, and serve neatly arranged on a napkin.

5. 5

   Garnish the dish with parsley, and send good fish sauce to table in a tureen.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2046. The excerpt below is the record exactly as published.

season with salt, cayenne, and grated nutmeg, and add an equal weight of bread-crumbs moistened with very thick white sauce — or, faiUng this, hot mUk — a little chopped parsley, and enough butter to form a smooth paste. Form the mixture into small balls or cones. Dip these fii'st into beaten egg, and afterwards into bread-crumbs, and fry them in hot fat till they are lightly and equally browned all over. Drain them from the fat, and serve neatly arranged on a napkin. Garnish the dish with parsley, and send good fish sauce to table in a tureen. Time to fry the croquettes

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