Croquettes

Ingredients

• put 1 oz. of butter into a stewpan
• dredge in 2 oz. flour
• add gradually a gill of milk
• To ^ pint of such cream... add a pint of very finely minced meat
• Put in, too, a seasoning of grated onion
• 1 teaspoonful of finely minced parsley, or 2 teaspoonfuls of powdered mixed herbs
• prepare 12 pints of bread crumbs
• 2 eggs, well whisked and seasonal with salt and pepper

Method

1. 1

   Melt butter, mix in flour, and add milk gradually until thickened.

2. 2

   Stir in minced meat and seasonings.

3. 3

   Shape into small forms, dip in egg, roll in bread crumbs, and fry until golden brown.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 50. The excerpt below is the record exactly as published.

Croquettes. There is no better way of using up scraps of cold meat, too small for many other dishes, than making them into croquettes. The foun- dation of all croquettes is a cream. For this put 1 oz. of butter into a stewpan ; as it melts, dredge in 2 oz. flour, mix smoothly, and then add gradually a gill of milk. This must be stirred evenly over a gentle heat till it thickens to the consistency of thick cream, then turn on to a plate to cool. To ^ pint of such cream removed from the 4(i iRIED FAVOURITES COOKERY BOOK. fire, but not allowed to get too cool, add a pint of very finely minced meat, whicli may be cold beef, mutton, veal, or poultry, or a mixture of all. If veal or poultry alone, a little lean ham should be adde<l. Put in, too, a seasoning of gi’ated onion, and 1 teas]X)onful of finely minced parsley, or 2 teaspoonfuls of powdei-ed mixe<l herbs. Stir and mix well and turn into an earthenware basin to cool. Meanwhile pre- pare I2 piiiti of bread crumbs, and 2 eggs, well whisked and seasonal with salt and popper

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