Croquettes de His de Veau en Caisse

Ingredients

• 6 oz. cooked sweetbread
• 6 mushrooms
• 2 oz. cooked ham or tongue
• 2 oz. butter
• 1 small shallot
• 1 dessertspoonful flour
• 1 egg
• a little stock
• lemon-juice
• chopped parsley
• fried parsley
• salt
• pepper
• nutmeg
• ^ pig’s caul
• 8 to 10 oval paper souffle cases

Method

1. 1

   Chop finely the ham or tongue and the mushrooms.

2. 2

   Cut the sweetbread into very small dice.

3. 3

   Melt half an ounce of butter in a stewpan, add the shallot, fry, stir in the flour, and cook.

4. 4

   Moisten with stock, bring to boil, add the chopped meat, parsley, and lemon juice, bind with egg yolk.

5. 5

   Shape into croquettes, wrap in pig's caul, fry until golden, and serve with tomato mayonnaise.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 261. The excerpt below is the record exactly as published.

Croquettes de His de Veau en Caisse ( Hot or Cold Entree). — 6 oz. cooked sweetbread, 6 mushrooms, 2 oz. cooked ham or tongue, 2 oz. butter, 1 small shallot, 1 dessertspoonful flour, 1 egg, a little stock, lemon-juice, chopped parsley, fried parsley, salt, pepper and nutmeg, ^ pig’s caul, 8 to 10 oval paper souffle cases

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