Croquettes of Veal or Chicken

Ingredients

• Veal or chicken (cooked) 3 oz.
• Lean ham (cooked) i oz.
• Button mushrooms 2 or 3.
• Flour \\ oz.
• Butter \\ oz.
• Stock (white) i gill.
• Cream i tablespoonful.
• A few drops of lemon juice.
• Seasoning.
• Pastry.
• Eg§' ; • ^ I.
• Vermicelli.

Method

1. 1

   Chop the meat and mushrooms finely.

2. 2

   Put the butter, flour, and stock into a saucepan and let it boil well.

3. 3

   Add the meat and mushrooms, then remove from the fire.

4. 4

   Add the cream, lemon juice, and seasoning.

5. 5

   Turn it out on a plate to cool.

6. 6

   Have ready some pastry (about a quarter of a pound).

7. 7

   Roll it out very thinly; cut it into small rounds; lay a small piece of meat mixture on each round of paste; wet the edges of the paste; turn the paste over and close securely.

8. 8

   Roll each croquette in beaten egg and then in crushed vermicelli.

9. 9

   Fry in hot fat a pale golden colour.

10. 10

    Dish in a pyramid, and garnish with fried parsley.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 25. The excerpt below is the record exactly as published.

Croquettes of Veal or Chicken, Veal or chicken (cooked) 3 oz. Lean ham (cooked) i oz. Button mushrooms 2 or 3. Flour \ oz. Butter \ oz. Stock (white) i gill. Cream i tablespoonful. A few drops of lemon juice. Seasoning. Pastry. Eg§' ; • ^ I. Vermicelli.

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