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 the mixture.

5. 5

   Shape into croquettes, dip in raw egg, roll in bread crumbs, and fry in hot fat for two minutes.

6. 6

   Drain and serve.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 57. The excerpt below is the record exactly as published.

e 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 boilirig 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, UE TTES OF SALMON. \ ig 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. Throw the roes into boiling water and boil them for twenty minutes. Take them from the water, drain them, placing them in a bowl, separate them with a wooden spoon. Add to the roes the pepper, salt and chopped parsley. Place a sieve over the bowl and rub through it the yolks of the hard boiled eggs. Rub through upon this the potatoes ; remove the sieve, add the whites of the hard boiled eggs, finely chopped, and the lemon-juice. Melt in a saucepan the butter, stir into it the flour, and the gill of water by degrees and when this boils, pour it over the materials in the bowl, and stir all thoroughly together. Fashion this mixture into small equal shapes resem- bling the shad-roes in miniature, beat the raw egg and dip the croquettes into it, place the bread crumbs upon a sheet of kitchen paper and roll them in turn in it, and putting them into hot clarified fat or lard, fry them for two minutes after which they must be drained of any superfluous grease upon a sheet of kitchen paper, and served in a folded napkin. 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

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