Croquettes de Spaghetti
From "Dainty dishes", 1903
Presented as published in 1903. 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 dishes" (1903) by Adolphe Meyer, page 28. The excerpt below is the record exactly as published.
Croquettes de Spaghetti — Spaghetti Croquettes. Break some spaghetti into J^-inch pieces; cook in boiling, lightly salted water; drain and toss in butter, 71 add a little Bechamel sauce, season with salt and jp^ per, add scMne grated Parmesan cheese and put away to ^t cold. Shape into croquettes, breadcrumb ^em and fry in hot lard. Serve on a napkin, with Tomato sauce sep- arate. Croquettes de Spaghetti a la Milanaise — ^Spa- OHBTTi Croquettes, Milan Fashion. Prepare as explained in the preceding receipt, but, instead of Bechamel, use Tomato sauce reduced with veal gravy, and add a garnishing of shredded mush- robms, truffles and ham or smoked beef tongue. Petits Souffles aux Epinards — Small Spinach Souffles. Reduce to good consistency i pint of Bechamel, add 2 gills of plain boiled spinach (pressed in the hands, to free it as much as possible from all moisture and then rubbed through a fine sieve) ; heat well, season with salt, pepper and grated nutmeg and bind with 4 tgg yolks. Beat 6 egg whites to a stiff froth and blend with the spinach preparation. Fill into entree cases and bake in a mild oven for 12 to 15 minutes. Petits Souffles aux Epinards et Jambon — Small Spinach and Ham Souffles. Proceed as in the foregoing receipt, adding some finely chopped ham. Petits Souffles de Celeri — Small Celery Souffles. Cut up (fine) some outside stalks of celery and put to stew with a piece of butter and some white stock. When cooked rub through a fine sieve. To I pint of this puree of celery add i pint of Be- chamel and reduce to good consistency, bind with 4 egg yolks and finish as explained for Small Spinach SouMSs. Mousse de Chouxfleur a la du Barry — Mousse of Cauliflower, du Barry Style. Cook a head of cauliflower (weighing about I 72 pound) in salted water and allow to get cpid; ^then jprftss in a n^pkui .(to fr^e ^firpm ,wnt^r), an^ rub througb a .hair .sieve. Reduce to good consistency 3 gills of Bechamel sauce and add the puree of cauliflower and 2 ounces of butter; season to taste with salt and nutmeg, and re- move from the fire. After 10 minutes, add 4 egg yolks and the whites whipped to a stiff froth. pill some small entree caksos tbreerfourths of their •height and cook in a mild oven from S to 10 minutes. Souffle de Champignon en Tartelette — Mush- room Souffle in Tartelettes. Incorporate 3 ^gg yolks with a pint of mushroom (puree; whip the whites to a stiff froth, and add th«m .also, blending gently. Fill up some baked tartelette crusts with this prepa- ration and bake in a moderate oven from 8 to 10 minutes. Tartelettes a la Palmerston — ^Tartelettes, Pal- MERSTON Style. Prepare as in the preceding receipt but place on the bottom of each crust a tablespoonful of chicken hash in cream. Tartelettes a la Jardiniere — ^Jardiniere Tarte- lettes. Cut some young carrots into small squares, cook in lightly salted water and drain; add an equal amount of cooked green peas and green asparagus tips (cut small), toss in butter, and season with salt and a pinch of sugar. Fill some heated tartelette crusts with these vegetables and place in the center a floweret of cauli- flower (heated in salted water and dipped in Dutch sauce) or, the cauliflower may be placed on the vege- tables and the whole covered with Dutch sauce. Tartelette de Macaroni a la Beaufremont — Macaroni Tartlets, Beaufremont Style. Cut some cooked macaroni in pieces of J4 inch in length, toss in butter and add a little cream and Be- chamel (just enough to bind it) ; season to taste, add 73 some grated Parmesan cheese
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