Croquettes of Shad-Roe

Ingredients

• Four medium sized shad-roe
• two boiled potatoes
• one ounce of butter
• one ounce of flour
• one gill of cold water
• one tablespoonful of chopped parsley
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one teaspoonful of lemon-juice
• two hard boiled eggs
• one raw egg
• four tablespoonfuls of bread crumbs

Method

1. 1

   Boil shad-roe for twenty minutes, drain, and separate.

2. 2

   Mix with pepper, salt, and parsley.

3. 3

   Rub yolks of hard boiled eggs and potatoes through a sieve, add chopped whites and lemon juice.

4. 4

   Melt butter, stir in flour and water, then pour over mixture and stir thoroughly.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 56. The excerpt below is the record exactly as published.

one-half teaspoonful of pepper, two eggs, four table- spoonfuls of bread crumbs, one grain of cayenne, one- half teaspoonful of salt. First melt the butter in a saucepan, add to it the milk, and bring them together to the boiling point. Pass the mashed potatoes through a sieve, and add them to the boiling milk and butter. Beat all well together until tiie potatoes are very hot, when the saucepan must be taken from the fire, the pepper, salt and cayenne thrown in ; then drop in the yolks of eggs, and stir until the heat of the potato dries the egg. Roll this mixture into small balls, using a little flour to prevent its sticking to the hands, beat up the whites of the eggs and roll each ball therein. Place the bread crumbs upon a sheet of kitchen paper, and putting the balls one by one into this, roll them from 1 26 CROQ UE TTES AKD FRITTERS. side to side until covered with the crumbs, when they must be put into hot clarified fat or lard, and fryed for two minutes. Note — The yolks of egg are mixed with the potato in , order to bind it together, and to give the croquette a rich yellow color. If the whites were put in also, difficulty would be experienced in form- ing the croquettes and the color would not be so fine. Chicken Croquettes. — One-half of a chicken, three ounces of butter, two ounces of cold tongue, seven ounces of flour, one saltspoonful of grated nutmeg, one teaspoonful of salt, one-half saltspoonful of pepper, the rind of one lemon, one-half teaspoonful of lemon juice, one egg, six tablespoonfuls of bread crumbs, one-half gill of cold water. First bone the chicken, remove the skin and chop the meat very finely. Chop the tongue finely also, and mix it with the chicken. Flavor this with the rind of lemon grated and the nutmeg; season with the pepper and nearly all of the salt. Place the flour into a bowl and rub into it the butter. When mixed make a well in the centre of it, put into it the water, lemon juice, and the remainder of the salt, kneading all firmly together. Roll this paste out as firmly as possible, and cut it into rounds with a biscuit cutter. Beat the egg until very light and brush the edges of the rounds with it. Put into the centre of each round of paste as much of the mixed chicken and tongue as they will hold, when the edges must be gathered up and pinched firmly together. When filled, roll each of the croquettes first into the egg and then into the bread RICE CROQUETTES. 127 crumbs, and throwing them into hot clarified fat or lard, let them cook for five minutes. When done take them from the fat, place them for a moment upon a piece of kitchen paper to drain, arrange them neatly in a napkin folded in cup shape, and garnish with parsley. Bice Croquettes. — One quart of milk, three-quar- ters pounds of rice, three ounces of sugar, one teaspoon- ful of lemon juice, two eggs, four tablespoonfuls of bread crumbs, one-half saltspoonful of salt. Wash the rice thoroughly, put it into a saucepan and pour over it the milk. Cover the saucepan closely, and putting it over the fire without having stirred the contents let all simmer slowly for twenty minutes. At the end of this time remove the saucepan from the fire, stir in the yolks of eggs, lemon juice, salt, and half of the sugar, beat all thoroughly together and turn out, when mixed, the compound into a bowl and let it stand until it becomes thoroughly cool. When this mixture is quite cold, mould it into small equal-sized balls, beat the whites of egg until quite light, and dip the balls therein. Roll them in the bread crumbs which must have been placed upon a sheet of kitchen paper for this pur- pose, and throwing the croquettes from this into hot clari- fied fat or lard, let them fry for two minutes. When done take them from the fat, place them upon a sheet of kitchen paper to drain for a moment, and serve them in a folded napkin with the remainder of the sugar sprinkled over them. Notes — If it is preferred, these croquettes can be made without the sugar, and if so done a little mose salt may be used. It must be observed that the rice is not to be stirred when boiled 1 28 CROQ UE TTES AND FRITTERS. for this preparation, otherwise the grains will be broken and the dan- ger be incarred of its sticking fast to the bottom of the saucepan, and so scorching. Crab Croquettes. — Two crabs, three ounces of butter, three ounces of flour, one-half pint of milk, one teaspoonful of Anchovy sauce, four tablespoonfuls of bread crumbs, one egg, one-half teaspoonful of pepper, one teaspoonful of salt, one grain of cayenne. Throw the crabs into boiling water and let them boil for fifteen minutes. Remove the meat from the shells and chop it coarsely. Melt the butter in a saucepan, stir into it the flour and add to this by degrees the milk. When this is brought to the boiling point let it boil for two minutes thereafter, and take it from the fire. Throw into the saucepan the meat from the crabs, add to the mixture thus formed, the cayenne, salt, pepper and Anchovy sauce, and when thoroughly mixed turn it out upon a plate and allow it to cool. When quite cold form the compound into small equal rolls three inches in length, beat the egg and dip each roll therein, after which they must be placed upon the bread crumbs which must be prepared upon a sheet of kitchen paper for the purpose, and rolled therein from side to side until each croquette is blanketed with the crumbs. Drop them into hot clarified fat or lard and fry them for two minutes ; taking them from the fat drain them for a moment upon a sheet of kitchen paper, serve them in a folded napkin garnished with sprigs of parsley. Croquettes of Shad-Roe. — Four medium sized shad-roe, two boiled potatoes, one ounce of butter, one CROQ UETTES OF SALMON. \ 29 ounce of flour, one gill of cold water, one tablespoonful of chopped parsley, one teaspoonful of salt, one-half tea- spoonful of pepper, one teaspoonful of lemon- juice, two hard boiled eggs, one raw egg, four tablespoonfuls of bread crumbs

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