Croquettes

Ingredients

• the juice of half a lemon
• 1 pint of cream
• 1 table-spoonful of cornflour
• one beaten egg
• 1 breakfast-cupful of butter
• cracker-crumbs
• boiling fat

Method

1. 1

   Finely chop half a boiled chicken, a calf’s brain, and one large sweetbread.

2. 2

   Mix cornflour with cream, boil another pint of cream, and stir in the cornflour.

3. 3

   Add butter and the chopped mixture, stir until it bubbles, then cool.

4. 4

   Shape into Croquettes, dip in egg and cracker-crumbs, and fry in boiling fat until browned.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 579. The excerpt below is the record exactly as published.

the juice of half a lemon, and set on one side to cool. Roll the mixture into shapes and dip them in beaten eggs and then into fine cracker-crumbs. Let the Croquettes stand until dry, dip them again in egg and finally in breadcrumbs (not too fine). All the crumbs should first be salted and peppered. Fry quickly in boiling fat, and serve. (2) Finely chop half a boiled chicken, a calf’s brain washed and boiled five minutes, and one large sweetbread, cleaned, and kept in hot water for five minutes, and add one beaten egg. Mix 1 table-spoonful of cornflour with J pint of' cream. Boil another i pint of cream, and stir in the mixed cornflour ; add i breakfast-cupful of butter

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