Croquettes

Ingredients

• a teaspoonful of lemon-juice
• half one of red currant jelly
• a teaspoonful of marsala
• flour these
• egg
• roll them in finely sifted crumbs
• fry in a good bath of boiling fat

Method

1. 1

   Pass the mixture through a hair sieve.

2. 2

   Put the mince into a clean stewpan, dilute with sufficient sauce to bring it to the consistency of thick jam, stir over low fire for five minutes, then put into a soup plate, pat into a disc about an inch thick.

3. 3

   Set aside to cool.

4. 4

   When firm, mark into portions, flour, egg, and roll in crumbs.

5. 5

   Let rest for half an hour, then egg again and roll again in crumbs.

6. 6

   Fry in boiling fat until golden.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 47. The excerpt below is the record exactly as published.

a teaspoonful of lemon-juice, half one of red currant jelly, and a teaspoonful of marsala. Pass this through the hair sieve. Now put the mince into a clean stewpan, dilute with just sufficient sauce to bring it to the consistency of thick jam, stir over a low fire for five minutes, and then put the mixture into a soup plate, patting it into a disc about an inch thick with a wooden spoon. Set this aside to get cold. When cold and firm, mark it off into portions about the size of a bantam’s egg, flour these, egg, and roll them in finely sifted crumbs, and let them rest for half an hour 104 FIFTY DINNERS. for the crumbing to dry ; then egg again, and roll again in the crumbs. Let this coating dry and then fry in a good bath of boiling fat till of a golden colour. Now drain, dry, and serve on a hot napkin, the remainder of the sauce heated very hot accompanying in a boat. The use of gelatine is recommended rather than eggs for fixing the mince, because it becomes moist during the frying, and the inside of the croquettes

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