Fish Croquettes

Ingredients

• 1 lb. of boiled fish
• 1 oz. of butter
• 3 tbsps. of flour
• % pt. of cream
• 2 whites of eggs, beaten with 1
• 1 tbsp. of milk
• 3 yolks of eggs
• 1 tbsp. of lemon juice
• Lard enough for frying

Method

1. 1

   The fish is cut into small pieces.

2. 2

   The butter is melted, the 3 tablespoonfuls of flour stirred in, then add cream and season with lemon juice, salt and pepper.

3. 3

   This gravy is cooked a few minutes and must be thick, the 3 yolks of eggs are stirred in and the fish added.

4. 4

   After this mixture has cooled off, small croquettes are formed which are dipped into the white of egg and flour or bread crumbs.

5. 5

   Heat the lard to the boiling point, (it must be deep enough so the croquettes will float in it) and bake them to a golden yellow color.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 68. The excerpt below is the record exactly as published.

tbsps. of milk Salt Juice of 1 lemon 1 egg % lb. of butter Preparation: The fish is cleaned well, dried, cut in halves, lengt^hwise, the bones taken out, salted, seasoned with lemon juice, dipped into egg beaten with milk and then into flour. Heat the butter and fry the fish in the oven for ^ hour, basting frequently. Serve a butter dressing with it. No. 37— SMALL FISH RAGOUTS IN SHELLS OR SMALL MOLDS ; UTILIZING REMNANTS OF FISH. Quantity for 6 Persons. 1 lb. of boiled fish 1 tbsp. of Parmesan cheese 1 oz. of butter 3 tbsps. of white wine 2 tbsps. of flour Salt, white pepper % pt. of sweet or sour cream 2 tbsps. of roll crumbs Juice of % lemon 1 small piece of butter Preparation: The butter is heated, the flour stirred in, also the cream, wine and lemon juice and boiled. This gravy — 144 — should be thick ; if too thick, add more cream or milk, salt, pepper and Parmesan cheese, then boil one minute. Cut the fish into small pieces and put into the gravy. Butter the shells or molds and fill with this mixture, strew the bread crumbs on and bake in the oven about 10 minutes, to a light yellow color. Serve immediately after taking out of the oven. Remiarks: Tlhis dish may be served as a fine side-dish together with head lettuce. No. 38— FISH CROQUETTES. Quantity for G Persons. 1 lb. of boiled fish Salt 1 oz. of butter 1 pinch of pepper 3 tbsps. of flour 2 whites of eggs, beaten with 1 % pt. of cream tbsp. of milk 3 yolks of eggs Flour 1 tbsp. of, lemon juice Lard enough for frying

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