Fish Croquettes

Ingredients

• 1 ounce butter
• 2 tablespoonfuls fine-chopped onion
• ½ clove of bruised garlic
• 1 tablespoonful flour
• 1 cupful milk
• 1 teaspoonful salt
• ¼ even teaspoonful white pepper
• ¼ teaspoonful dry mustard
• ½ cupful fine-chopped mushrooms
• the yolks of 3 eggs
• ½ tablespoonful fine-chopped parsley
• cover with fresh grated bread crumbs

Method

1. 1

   Cook onion and garlic in butter, add flour and cook.

2. 2

   Stir in milk, salt, pepper, mustard, mushrooms, and fish.

3. 3

   Mix in egg yolks and parsley, cool.

4. 4

   Form into croquettes, dip in egg, coat with bread crumbs, and fry until golden brown.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 154. The excerpt below is the record exactly as published.

Fish €roqnettes. — Cut remnants of cold cooked fish into small pieces ; place a saucepan with 1 ounce butter, 2 tablespoonfuls fine*chopped onion, y^ clove of bruised garlic over the fire ; cook 5 minutes ; add 1 tablespoonful flour, stir, and cook 3 minutes ; then add 1 cupful milk, 1 teaspoonf ul salt, y^ even teaspoonf ul white pep- per, y^ teaspoonful dry mustard, and, if handy, y^ cupful fine- chopped mushrooms ; add the fish meat, stir, and cook 5 minutes ; then add the yolks of 3 eggs and y^ tablespoonful fine-chopped parsley ; put the preparation on a fiat dish and let stand in a cool place. Thirty minutes before serving, form the preparation into cork-shaped croquettes, dip in beaten egg, cover with fresh grated bread crumbs

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