Croquettes

Ingredients

• parsley
• salt
• pepper
• butter
• flour
• water
• the meat
• mushrooms
• unbeaten egg yolk
• egg beaten with oil
• bread crumbs

Method

1. 1

   Chop the meat or put it through a meat grinder.

2. 2

   Add parsley, salt, and pepper.

3. 3

   Melt butter in a heavy saucepan.

4. 4

   Stir in flour and add water, stirring until well blended.

5. 5

   Add the meat and mushrooms.

6. 6

   Simmer 20 minutes without a cover until thick.

7. 7

   Taste for seasoning and add more salt and pepper if necessary.

8. 8

   Chill the mixture and add the egg yolk.

9. 9

   Form croquettes using 1 tablespoon of the mixture for each.

10. 10

    Dip in egg beaten with oil and roll in bread crumbs.

11. 11

    Fry in deep fat at 375 degrees until golden brown (3 to 5 minutes) and serve with fried parsley.

As published

This recipe was extracted from Waldensian cookery (1957), page 14. The excerpt below is the record exactly as published.

beaten egg yolk. Form the croquettes in balls or long ovals, using 1 table- spoon of the mixture for each. Dip in the egg beaten with oil and roll in bread crumbs. Fry in deep fat (375 degrees) until golden brown (3 to 5 minutes) and serve with fried parsley. BARBECUED FRANKFURTERS 12 frankfurters 1 large onion 1 green pepper 1% cup celery 3 tablespoons sugar 4 tablespoons lemon juice 34 cup water 1% teaspoon dry mustard 1% cups tomato catsup 3 tablespoon butter 3 tablespoons vinegar Chop the pepper, celery and onion well and cook slowly in butter until tender. Add remaining ingredients and simmer for 10 minutes. Place franks in shallow baking pan and pour the bar- becue sauce over them. Bake in 350 degree oven 30 minutes. This is espe- cially ideal for picnics and outdoor cooking. FRANKFURTERS IN TOMATO SAUCE Cut up a few strips of bacon into small cubes and add finely chopped onion. Fry together until onion is brown and soft. Add a can of tomatoes and one dozen frankfurters. Simmer for one hour. —Mrs. Nelle Garrou Hern Waldensian Cookery VEAL 41 Veal VEAL LA PIZZIOLA Brown garlic, parsley and thyme in vegetable oil. When good and brown put veal in and add either fresh toma- toes or tomato puree. Simmer for about an hour. Fat may be used in place of vegetable oil. ESCALOPE DE VEAU 1 pound thin veal cutlets 2 beaten eggs ¥% cup flour ¥ pound butter 1 sliced lemon Y% eup cracker meal Have veal flattened and cut into pieces. Roll veal in flour and then dip into egg batter, roll into cracker mix- ture. Brown cutlets in melted butter. Serve with lemon. —Mrs. James Henry Pascal VEAU AU VIN ROUGE (Veal in Red Wine) 11% pounds breast or shoulder of veal, cut in small pieces 2 tablespoons butter 2 tablespoons flour 1 cup hot water 1 cup red wine 1 teaspoon salt Y, teaspoon pepper 2 cloves herb bouquet 8 small onions Y%, pound mushrooms Melt butter in heavy saucepan. Brown pieces of meat on all sides. Remove the meat

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