Croquettes

Ingredients

• 1 table-spoonful of onion-juice
• 1 table-spoonful of chopped parsley
• 1/2 teaspoonful of mace
• 2 table-spoonfuls of butter
• 1 large table-spoonful of flour
• 1 pint of cream
• the juice of half a lemon

Method

1. 1

   Put three small or two large sweetbreads in boiling water for five minutes.

2. 2

   Chop them finely with one boiled boned chicken, and add onion-juice, chopped parsley, and mace.

3. 3

   In a saucepan, melt butter with flour; when it bubbles, add cream and the chopped mixture, stirring until heated.

4. 4

   Remove from heat, add lemon juice, and let cool.

5. 5

   Roll into shapes, dip in beaten eggs, then in cracker-crumbs.

6. 6

   Let dry, dip again in egg and breadcrumbs, and fry quickly in boiling fat.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 578. The excerpt below is the record exactly as published.

CROQUETTES . — Much confusion exists amongst inexperienced cooks as to what may properly be styled a Croquette. In this case, as in many others, the manufac- turing process has been extended beyond the original intention, until it has encroached upon the territory of some allied preparation, and eventually assumed its name. It is by no means unusual for Croquettes to be confounded with cromeskies and rissoles, and even quenelles. It is well, therefore, to draw some sort of distinction. A typical Croquette is compounded of light meat, chicken, game, fat-livers, oysters, or sweetbreads, finely minced, and blended with truffles, mushrooms, chives, or some other vegetable seasoning, and spices ; a little German sauce is used to bind it together. The meat is ABC Fig. 580. Croquettes. then rolled into shapes like large corks (see Fig. 580. A), or into balls (see Fig. 580, b), or made into pear shapes (see Fig. 580, c), covered with egg-and-breadcrumb, and fried a good light brown. Croquettes should be crisp, bearing out the origin of the name— from the French croquer, to crunch. They are served either garnished with parsley or with sauce. For details respecting Culinary Processes , Utensils , Sauces , <Ic., referred to, see under their special heads. 480 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Croquettes — continued. Preparing- Croquettes. — Considerable care and practice are required to make Croquettes nicely. The meat must be chopped finely, the ingredients thoroughly mixed, and the mix- ture as moist as possible without preventing shaping. When shaping them, take about 1 table-spoonful of the mixture, and with both hands work it into the form of a cylinder. Handle the mixture as gently as possible, for much pressure will force the particles apart and break the shape. Have a board sprinkled lightly with bread or cracker-crumbs, and roll the Croquettes very gently on this. Let them remain on the board until all are finished, when, if any have become flattened, roll them into shape again. Cover a board thickly with crumbs ; have some beaten eggs, slightly salted, in a deep plate ; hold a Croquette in the left hand, and with a brush in the right, cover it with the egg ; roll it in the crumbs, and continue doing this until all are covered. Place a few at a time in a frying-basket — they should not touch each other — and plunge the basket into boiling fat ; cook until they are a rich brown. Take them up, lay them on paper, and let them drain. Croquettes a l’lmperiale. — Peel and cut into dice four large, fresh truffles, put them in a stewpan and keep the lid on. Cut the cooked flesh of a chicken and lib. of cooked veal into dice likewise, having first removed all the skin and hard parts ; the quantity of meat should treble the bulk of the truffles. Put the bones and trimmings of the chicken and the trimmings of the truffles in a stewpan with J pint of good gravy ; season with herbs, cover the stewpan, put it on a sharp fire, and reduce the liquid to half its original quantity ; then strain it through a sieve. Put in another stewpan f pint of good bechamel sauce, and add a few pieces of raw ham ; place the stewpan on the fire and reduce, stirring with a spoon. Two or three minutes later stir in gradually the gravy from Fig. 581. Croquettes 1 l’Imperiai.e. the chicken and truffles, and reduce again until of the required thickness. Take out the ham, and add the truffles from the sauce ; two minutes afterwards take it off the fire and mix in the chopped meat of the chicken ; season with a little nutmeg. This preparation should form a stiff paste ; pour it on a baking-sheet, and spread it jin. thick in a square shape. Warm the bottom of the baking-sheet, cut the preparation up in long strips, and roll each strip on a table sprinkled with breadcrumbs to a cork-like shape ; dip them in well-beaten eggs, and breadcrumb them again. Make some lard hot in a frying-pan, put in the Croquettes, two or three at a time, and fry a good brown ; then drain them on a cloth. Put the Croquettes on a dish, and garnish with tufts of fried parsley (see Pig. 581). Serve while hot. Milanese Croquettes. — Take equal quantities of cooked chicken, tongue, truffles, and macaroni, cut them into small dice, and mix them together with stiffly-reduced German sauce ; grate some Parmesan cheese in with it. Shape the Croquettes into balls, dip them in egg beaten up with oil, salt, and pepper, and roll them in dried breadcrumbs. Make some fat hot in a frying-pan, put in the Croquettes, and fry till crisp and brown ; drain on a cloth, and dust them lightly with salt. Fold a napkin, put it on a dish, lay the Croquettes on it, and garnish with fried parsley. Serve with tomato sauce, or if preferred either perigueux or poivrade sauce. Royal Croquettes.— (1) Put three small or two large sweet- breads in boiling water for five minutes. Chop them finely with one boiled boned chicken, and add 1 table-spoonful of onion-juice, 1 table-spoonful of chopped parsley, and J. tea- spoonful of mace. Put 2 table-spoonfuls of butter into Croquettes — continued. a saucepan with 1 large table-spoonful of flour ; when it bubbles, add 1 pint of cream, the chopped mixture, and stir until thoroughly heated. Take from the fire, add the juice of half a lemon

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