Croquettes

Ingredients

• Put a tablespoonful of butter.
• a half teaspoonful of onion juice.
• add two tablespoonfuls of flour.
• A cupful of jellied stock.
• 1 teaspoonful of salt.
• 1 saltspoonful of pepper.
• A dash of paprika.
• A dash of celery salt.
• A dash of nutmeg.
• two cupfuls of minced meat.
• stir in a beaten egg.

Method

1. 1

   Make a sauce as follows: Put a tablespoonful of butter and a half teaspoonful of onion juice into a saucepan.

2. 2

   When it bubbles add two tablespoonfuls of flour and cook it a few minutes without browning, then add slowly, so as to keep it smooth, a cupful of jellied stock, 1 teaspoonful of salt, 1 saltspoonful of pepper, a dash of paprika, a dash of celery salt, and a dash of nutmeg.

3. 3

   Cook until the sauce has thickened a little.

4. 4

   Remove it from the fire, stir in a beaten egg and two cupfuls of minced meat.

5. 5

   Turn it on to a tin platter and place it on the ice to set.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 28. The excerpt below is the record exactly as published.

Croquettes can be made of chicken or turkey or veal, alone, but are much nicer when the meat is mixed with sweet- breads or calf's brains and mushrooms. The meat mixture must be chopped very fine. Make a sauce as follows : Put a tablespoonful of butter and a half teaspoonful of onion juice into a saucepan. When it bubbles add two table- spoonfuls of flour and cook it a few minutes without brown- ing, then add slowly, so as to keep it smooth, A cupful of jellied stock, 1 teaspoonful of salt, 1 saltspoonful of pepper, A dash of paprika, A dash of celery salt, A dash of nutmeg. Cook until the sauce has thickened a little. Remove it from the fire, stir in a beaten egg and two cupfuls of minced meat. Tu.rn it on to a tin platter and place it on the ice to set. .«j^_jsi i;;;^ ^-^i ^ NO. 5i. CHICKEN Ci;OQUETTi:S. NO. 55. ti:mbales of chicken. ENTREES 77 When the mixture is set mold the croquettes into shapes pointed at one end. Cover them with egg diluted with a very little water, to break the stringiness of the whites, then cover them with bread crumbs. Crumbs grated from the loaf give a better color than dried crumbs composed partly of crusts. Fry the croquettes in smoking-hot fat to a light-brown color, and until a thin crust is formed. Place them on paper in the open oven to dry and keep hot until all are fried. Arrange them symmetrically on a platter and stick a paper frill into the pointed end of each one. These frills are fastened to a little stick. They can be bought at confectioners'. It is important to use for the sauce stock which jellies, as it hardens the mixture and makes it easy to mold, while it softens when the croquettes are fried, making them very creamy. Stock will .jelly if a knuckle of veal is used in mak- ing it. If jellied stock is not at hand, put a level teaspoonful of soaked gelatine into a cupful of any stock or of milk. CHICKEN TIMBALES Lay raw chicken breasts on a board and scrape off the meat, thus separating it from the large fibers. Put the scraped meat in a mortar with the white of an egg and pound it to separate it still more from the fibers, then rub it through a puree sieve. Soak some crumb of bread with milk, stir it to a smooth paste, and cook it until it leaves the sides of the pan. This makes a panada. Take a half cupful of the fine chicken meat, a quarter of a cupful of panada, one egg, a half teaspoonful of salt, a dash of pepper and of nutmeg. Beat them all well together, then fold in lightly a half cupful of cream whipped to a stiff froth. This quantity of material will make six individual tim- bales. 78 LUNCHEONS Butter the timbale molds well, ornament them with slices of truffle cut into fancy shapes, or with chopped truffle sprinkled over the surface. Put the mixture into the molds carefully with a small spoon so as not to disarrange the decoration, and fill them to within a quarter of an inch of the top. Set them in a pan of hot water. Cover them with a greased paper and poach them in the oven for five to eight minutes, or until they are firm to the touch. Turn the timbales on to a flat dish and pour around them a white sauce made with chicken stock and the yolks of two eggs diluted with two tablespoonfuls of cream added the last thing. (See Allemande and Poulette sauces, "Century Cook Book," pages 279-280.) LIVER TIMBALES Cut two pounds of liver into large pieces and rub them through a grater. Moisten a half cupful of crumb of bread and a half cupful of flour with a cupful of milk. Fry the slices of half an onion in a tablespoonful of butter until they are tender, then remove them and turn into the pan the mixture of bread, flour, and milk. Stir until it is cooked to a smooth paste. Put into a bowl two cupfuls of liver pulp, the bread paste, a teaspoonful of salt, a saltspoonful of pepper, and a dash of paprika.

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