Croquettes of Salmon

Ingredients

• Three-quarters of a pound of cold boiled salmon
• five tablespoonfuls of bread crumbs
• one and one-half ounces of butter
• two eggs
• one-half of a lemon
• one teaspoonful of Anchovy sauce
• one-half teaspoonful of salt
• one-half teaspoonful of pepper
• one saltspoonful of grated nutmeg
• one saltspoonful of powdered mace

Method

1. 1

   Shred the salmon, remove bones and skin, and mix with bread crumbs.

2. 2

   Melt butter and pour over, adding pepper, salt, mace, nutmeg, and lemon juice.

3. 3

   Add Anchovy sauce and eggs, stir, and form into croquettes.

4. 4

   Fry in hot clarified fat for two minutes and drain on kitchen paper.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 58. The excerpt below is the record exactly as published.

Croquettes of Salmon, — Three-quarters of a pound of cold boiled salmon, five tablespoonfuls of bread crumbs, one and one-half ounces of butter, two eggs, one- half of a lemon, one teaspoonful of Anchovy sauce, one- half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg, one saltspoonful of powdered mace. 1 30 CROQ UE TTES AND FRITTERS. Shred the salmon with two forks and remove from it the bones and skin. Place it when prepared into a bowl and mix with it the bread crumbs. Melt the butter and pour it over this mixture, add thereto the pepper, salt, mace and nutmeg, and beating all thoroughly together, squeeze over it the lemon-juice. Add to the compound the Anchovy sauce and the two eggs, stir all again together and form this into croquettes of equal size about three inches in length,. using a little flour upon the hands to prevent the mixture from sticking. Drop the croquettes one by one into hot clarified fat or lard, fry them for two minutes then removing them from the frying pan drain them a moment upon a piece of kitchen paper. Serve in a napkin folded in the form of a basket. CROQUETTES AND FRITTERS. FRITTERS. Potato Fritters. — Six boiled potatoes, three ounces of flour, one tablespoonful of salad oil, one gill of tepid water, one-half teaspoonful of white pepper, one teaspoonful of salt, white of one egg. Put the flour into a bowl, mix with it the salt and pepper, pour into the centre the salad oil, and over this the tepid water, beating all well together. Whip the white of egg to a stiff froth, and add this to the mixture in the bowl, stirring very carefully in order not to break the froth. Quarter the potatoes, and dip each piece separately O YSTER FRITTERS. 131 into the batter. Throw thein into hot clarified fat, and let them fry three minutes. Remove them from the frying pan, drain them of grease upon a sheet of kitchen pan, and serve piled high in a vegetable dish. Notes — All batters should be made an hour or two before using, adding the white of egg just at the moment of use, as the grains of flour soak and swell out by standing after being moistened, and so the batter becomes lighter. Parsnip fritters may be prepared with the same kind of batter used for the potato, but when parsnips are used they must be thor- oughly dried before being dipped into the batter. Oyster Fzittexv. — One dozen large oysters, four ounces of flour, one gill of milk, one-half teaspoonful of lemon juice, two eggs, one dessert spoonful of salad oil, one-half teaspoonful of salt

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