Croquettes of Cold Turkey

Ingredients

• 1 ounce butter
• 1 heaping tablespoonful flour
• 1.5 cupful broth
• 1 even teaspoonful salt
• 6 whole peppers
• 2 cupfuls turkey meat
• 0.5 cupful fine-cut mushrooms
• the yolks of 3 eggs

Method

1. 1

   Melt butter, add flour, and cook for 3 minutes.

2. 2

   Add broth, salt, peppers, and bouquet, cooking for 5 minutes.

3. 3

   Remove bouquet and peppers, add turkey and mushrooms, cook for 10 minutes.

4. 4

   Add egg yolks, cool, form into croquettes, and fry.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 269. The excerpt below is the record exactly as published.

1 cupful broth, 1 cupful milk, 1 even teaspoonful salt, and lYt pi^t fine-cut turkey meat, cook slowly 10 minutes ; then serve in a border of rice. Silan Gurry of Turkey. — Exactly the same as in foregoing recipe, only adding 1 cupful fresh grated cocoanut and 1 gill of cream to it. Turkey Salad. — Gut remnants of cold cooked turkey into small pieces; put them with an equal amount of fine-cut table celery in a salad dish, add 2 fine-cut hard-boiled eggs ; then prepare following mayonnaise : Put 2 whole eggs into a small saucepan, beat them with an egg beater till very light ; add by degrees Ys cupful oil, then add slowly 4 tablespoonfuls white vinegar ; set the sauce- pan in hot water over the fire, and stir till it begins to thicken ; re- move, place in cold water ; when perfectly cold add slowly 4 table- spoonfuls more oil ; then add 2 teaspoonfuls sugar, 1 teaspoonful salt, 1 tablespoonful French mustard, and lastly Ys pii^t of whipped cream (or Y» cupful unsweetened condensed milk). Mix some of the mayonnaise with the turkey meat and celery ; smooth it with a knife, cover with the same mayonnaise; lay a border of lettuce leaves around the edge of dish, and some hard-boiled eggs, cut into quarters, tastefully over the salad. This salad can also be made of cold roasted veal or chicken. 400 POULTRY. Croquettes of Cold Turkey.— Gut remnants of cooked tarkey into small pieces ; place a saucepan with 1 ounce butter over the fire, add 1 heaping tablcspoonf ul flour, stir and cook 3 minutes ; then add 17^ cupful broth, 1 even teaspoonful salt, 6 whole peppers, and a bouquet, cook 5 minutes ; remove the bouquet and peppers, add 2 cupfuls turkey meat, and, if handy, Y, cupful fine-cut mush- rooms, stir and cook 10 minutes ; add the yolks of 3 eggs

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