Croquettes de Vermicelle au Parmesan
From Domestic and economical cookery recipes, 1897
This makes a very pretty savoury.
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 2. The excerpt below is the record exactly as published.
CROQUETTES DE VERMICELLE AU PARMESAN. Boil two ounces of vermicelli in three-quarters of a pint of milk until quite tender. Mix in one ounce of butter, a teaspoonful of French mustard, two ounces of grated cheese (Parmesan is the best), cayenne, season to taste
Cook this with the app: pantry check, scaling, and the assistant.