Croquettes
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 20. The excerpt below is the record exactly as published.
2 tablespoonsful stocl- gravy. CROQUETTES. 4 oz. cold meat. 1 tcaspoonful flour. or oz. dripping. Melt the dripping, stir in the flour, add the gravy, and boil together, stirring till it boils. Season well, and turn out on to a plate to cool. Add the finely chopped meat, and put a little into a thinly rolled round of pastry. Fold over after egging the dip into broken vermicelli, and fry edge, brush over with in boiling fat or oil. 35 ENTREES. CROQUETTES A LTMPERATRICE. Cold potatoes. Dripping, oil. 2 eggs. White meat of a chicken. 2 oz. mushrooms. Lemon juice. 1 oz. flour. ^ pint white stock. Mash the potatoes, add 1 egg, a little melted dripping, salt and pepper. Oil some small moulds or patty pans, and press the potato into them. Turn out, brush over with egg yolk and fry a golden yellow in oil. Drain, scoop out the centre of each, and fill with the following mixture, which must be hot and ready: — Pound the chicken finely, add salt and pepper, finely chopped mushrooms, lemon juice, flour and white stock. Warm all thoroughly, and fill the potato cases. They can bo decorated with a slice of tongue as a cover, and a little chopped jelly. Serve very quickly. Cold meat. Cold boiled rice. 2 hard-boiled yolks 2 raw yolks. Salt. Castor sugar. COLD CURRY. Chaudfrold de Karl. | shallot. | pint salad oil. H tablespoonsful Cook’s curry paste. 2 teaspoonsful curry powder. Juice of A lemon. Rub the egg yolks through a hair-sieve, and add a little salt and castor sugar, and finely chopped shallot. Stir it always the same way, adding the oil gradually. Mix in the curry powder and the curry paste very smoothly, and add the lemon juice. Cut the cold meat into dice, toss it in the sauce, and serve in the centre of a dish, piling cold boiled rice in a tall ring round it. Half the rice may be coloured pink, and served in alternate stripes. EGG FRITTERS. 6 hard-boiled eggs. 1 oz. dripping, lb. sausage meat. Belgnets aux Qdufs. Frying batter. Frying fat. Seasoning. Cut the hard-boiled eggs in half lengthways, remove the yolks, and mix them with the sausage meat, dripping and seasoning. Fill the whites with the mixture, and cut them into quarters. Dip each piece into a thick batter, and fry a golden colour. Serve very hot. T, 2 3G DAINTY DINNERS AND DISHES. SAVOURY EGGS. Cold meat. Parsley. Sweet herbs. CEufs a la Concorde. ^ oz. flour. 4 eggs. Claritied fat. Mince the cold meat finely with some parsley, sweet herbs, pepper, salt, and 5 oz. flour. Mix it all well together (using a little stock if too dry), and press it all over some small moulds. Drop an egg into each mould, put a little dripping or clarified fat on the top, and bake or steam for 10 minutes. Turn out of the moulds and serve. EPIGRAMMES. Noisettes de Mouton. The rib part of mutton cutlets. I egg. Breadcrumbs. Frying fat. Mashed potatoes. Peas or mixed vegetables. Tomato sauce (see page 86). Remove some of the fat from the meat, boil it till the bones can be pulled out, press between two dishes, cut in squares, and egg and breadcrumb them twice. Fry in smoking hot fat about 4 minutes, dish on a border of mashed potato, pour tomato sauce round, put cooked peas or other vegetables in the centre. FILLETS OF BEEF WITH HORSERADISH SAUCE. Filets de Ban/ au Baifort. 1 lb. fillet of beef. lb. suet. I oz. flour. ^ oz. dripping. | pint white stock. 2 yolks of eggs. £ teaspoonful made mustard. Lemon iuice. Salt. Horseradish. Cut the beef into neat fillets, and the suet into thin pieces of the same size ; fry them quickly and dish on a hot dish alter- nately beef and pieces of fat. Melt the dripping, stir in the flour, add the mustard, lemon juice, stock, and salt. Boil up, add the yolks, and sufficient grated horseradish to make it thick. Pour this in the centre of the fillets, sprinkle them with shredded horseradish and serve. ENTREES. 37 FILLETS OF BEEF A LA JARDINIERE. Filets de Baud' d la Jardiniere. 2 lbs. fillet of beef. 2 oz. clarified fat. ^ pint stock. $ oz. glaze. Pepper, salt. 1 teaspoonful flour
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