Fish Croquettes

Ingredients

• 1 pint boiled fish
• 1 teaspoonful of onion juice
• 1/2 teaspoonful of pepper
• 1 tablespoonful of butter
• 1 cupful of cream
• Yelks of two eggs
• 2 tablespoonfuls of flour
• 1 teaspoonful salt
• a little chopped parsley

Method

1. 1

   Melt butter, add flour, then cream and seasonings, then beaten yolks and fish.

2. 2

   Cool, shape into croquettes, dip in egg and crumbs, and fry in boiling fat.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 13. The excerpt below is the record exactly as published.

J teaspoonful of pepper. 1 teaspoonful lemon juice. A little onion juice. 2 eggs. Mash the fish thoroughly, then put through a puree sieve and add seasonings. Put butter in the saucepan, and when melted add the flour, then the cream, then the beaten eggs, stirring until well scalded, not thick. Then add the fish, beat well and fill a ring mold with the pud- ding, pressing it well against the sides; set the whole in a pan of water and put in a moderate oven for thirty min- utes. Remove on to a dish, and fill in the center with •If a dry fish, such as halibut or haddock, is used, slash body at intervals and insert thin slices of fat pork; in other words, lard it. 44 THE BLUE RIBBON COOK BOOK. Parisienne potatoes, making a border of the same outside, and serve with rich cream sauce, in which parsley is chopped. — Century Cook Book. FISH CROQUETTES. 1 pint boiled fish. 1 teaspoonful of onion juice. J teaspoonful pepper. 1 tablespoonful of butter. 1 cupful of cream. Yelks of two eggs and a little 2 tablespoonfuls of flour. chopped parsley. 1 teaspoonful salt

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