Croquettes de Cerises

Ingredients

• f lb. cooking cherries
• 1£ lb. cake-crumbs
• 4 oz. sugar
• 1 teaspoonful grated lemon-rind
• a pinch of powdered cinnamon
• 1 egg
• crushed rusks
• fat for frying
• 2 glasses noyeau

Method

1. 1

   Stone the cherries, cook in sugar and a little water until tender, strain off juice, and add cake-crumbs, liqueur, lemon-rind, and cinnamon.

2. 2

   Cool, shape into cork shapes, brush with beaten egg, roll in rusks, fry in clarified butter until golden, dust with sugar, and serve garnished with a glace cherry.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 452. The excerpt below is the record exactly as published.

Croquettes de Cerises. — f lb. cooking cherries (sour), 1£ lb. cake-crumbs (crushed finger biscuits or Genoise), 4 oz. sugar, 1 teaspoonful grated lemon-rind, a pinch of powdered cinnamon, 1 egg, crushed rusks, fat for frying, 2 glasses noyeau

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