Croquettes

Ingredients

• two and one-half tablespoons of butter
• one-third of a cup of flour
• one-quarter teaspoon of salt
• one cup of scalded milk
• the chopped meat
• a tablespoon of water

Method

1. 1

   Melt butter, add flour, salt, and pepper.

2. 2

   Gradually pour in milk, stirring until thick.

3. 3

   Add chopped meat and seasonings.

4. 4

   Cool mixture, shape into croquettes, egg, crumb, and fry until browned.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 30. The excerpt below is the record exactly as published.

CROQUETTES Nearly every left-over of meat or fish, as well as some vegetables and cereals, can be converted into croquettes, and one general rule is applied to all. The smallest amount of food may be used for croquettes, and sometimes when the refrigera- tor is rich in scraps that cannot be utilized in any other way, they may be combined, to reappear as delicious croquettes. If there is so little meat that it does not seem possible to make croquettes, add to it potato, rice, macaroni or even soft bread crumbs, and it would not be possible to guess that the hot, creamy, brown cones were eked out with a make- believe. The foundation of nearly all croquettes is a thick sauce, either white or brown. If you have a cup of gravy left over, convert it into a thick brown gravy; it will give meat croquettes a richer flavor tnan if made of white or brown sauce. The rule for the usual basis of croquettes, thick white sauce, is made as follows: Put two and one-half tablespoons of butter in a small granite pan. Stir it till melted and bubbling, then add one-third of a cup of flour, one-quarter teaspoon of salt and a few grains of pepper, stir till blended. Gradually pour in one cup of scalded milk, beat to a thick cream with a wire spoon till not a lump is left. To this add the chopped Made Palatable 9 2 Left-Overs meat and whatever seasoning is needed, and spread thin on a platter to cooL The best plan is to make this mixture early in the morning or the night before it is needed and allow plenty of time for it to cooL You will find croquettes much easier to shape when very cold than if they are the least bit warm. The mixture should be as soft as can be con- veniently handled, so the croquettes will be creamy inside. There are a few general rules for the season- ing of croquettes. For chicken and sweetbread, use celery salt, a dash of cayenne, lemon juice, onion juice and finely chopped parsley or a grating of nutmeg. Sometimes one-third of a cup of mushrooms is added to one and a third cups of chicken when an extra deli- cious croquette is required. For lobster croquettes use cayenne, lemon juice and mustard, and for cutlets, cayenne, nutmeg, lemon and parsley. The egging and crumbing of croquettes must be very carefully done or there will be failures. If a bare spot is left, the croquettes will soak fat or crack open. Lift the mixture in a tablespoon. It prevents unevenness in size and getting the hands sticky. A tablespoon slightly rounded makes a good-sized croquette. Cover a bread board with finely sifted bread crumbs, in this toss the croquette until dry, then lay in a soup plate holding a beaten egg to which has been added a table- spoon of wate

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