Croquettes of Shad-Roe

Ingredients

• Four medium-sized shad-roes
• two boiled potatoes
• one ounce of butter
• one ounce of flour
• one gill of cold water
• one table-spoonful of chopped parsley
• one tea-spoonful of salt
• one half tea-spoonful of pepper
• one tea-spoonful of lemon-juice
• two hard-boiled eggs
• one raw egg
• four table-spoonfuls of bread crumbs

Method

1. 1

   Boil shad-roes for twenty minutes, drain, and separate in a bowl.

2. 2

   Add pepper, salt, and parsley.

3. 3

   Rub yolks of hard-boiled eggs and potatoes through a sieve into the bowl.

4. 4

   Melt butter, stir in flour and water, boil, and pour over the mixture.

5. 5

   Stir thoroughly, shape into small forms, dip in raw egg, roll in bread crumbs, and fry in hot fat for two minutes.

6. 6

   Drain and serve in a folded napkin.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 88. The excerpt below is the record exactly as published.

ne tea-spoonful of lemon- juice, two eggs, four table-spoonfuls of bread crumbs, one half salt-spoonful of salt. Wash the rice thoroughly, put it into a sauce-pan, and pour over it the milk. Cover the sauce-pan 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 sauce-pan from the fire, stir in the yolks of eggs, lemon-juice, salt, and half of the sugar, beat all thoroughly 128 CROQUETTES AND FRITTERS. 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 purpose, and throwing the croquettes from this into hot clarified 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 more salt may be used. It must be observed that the rice is not to be stirred when boiled for this preparation, otherwise the grains will be broken and the danger be incurred of its sticking fast to the bottom of the sauce- pan, and so scorching. Crab Croquettes. — Two crabs, three ounces of butter, three ounces of flour, one half pint of milk, one tea-spoonful of anchovy sauce, four table-spoonfuls of bread crumbs, one egg, one half tea-spoonful of pepper, one tea-spoonful 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 sauce-pan, 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 sauce-pan the meat from the crabs, add to the mixture thus formed the cayenne, salt, pepper, and anchovy sauce, and when thorouglily 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, CROQUETTES OF SHAD-ROE. 129 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 for a moment upon a sheet of kitchen-paper, and serve them in a folded napkin, garnished with sprigs of parsley. Croquettes of Shad-Roe. — Four medium-sized shad-roes, two boiled potatoes, one ounce of butter, one ounce of flour, one gill of cold water, one table-spoonful of chopped parsley, one tea-spoonful of salt, one half tea-spoonful of pepper, one tea-spoonful of lemon- juice, two hard-boiled eggs, one raw egg, four table-spoonfuls of bread crumbs

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