Fish Croquettes

Ingredients

• a tablespoon flour
• a tablespoon butter
• pint cold flaked fish
• yolks of two or three eggs
• a teaspoon onion chopped fine
• bread crumbs for rolling

Method

1. 1

   Stir together flour and butter in a saucepan over the fire, add water or milk to make a thick sauce, let boil, season with salt and pepper, add cold flaked fish and scald.

2. 2

   Remove from fire, stir in egg yolks.

3. 3

   Pour into a greased plate, let cool, shape into rolls, roll in bread crumbs, dip in beaten egg, then again in bread crumbs, and fry in hot fat until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 198. The excerpt below is the record exactly as published.

Fish Croquettes. — Stir together in saucepan over the fire a tablespoon each flour and butter, and add either water or milk, making a thick sauce ; let boil, season with salt and pepper and put in pint cbld flaked fish and scald ; remove from fire ana stir into it the yolks of two or three eggs. Rub a deep plate with salad oil, pour the mixture in and let get thoroughly cold. Then make up into cork-shaped rolls. Wet the hands to prevent sticking. Roll in sifted bread crumbs, dip in beaten egg then again in bread- crumbs, and fry in smoking hot fat, like doughnuts, until a delicate brown. Take out with skimmer, and lay oh brown paper an instant to absorb fat. A teaspoon onion chopped fine and fried in the but- ter before the sauce is made, imparts a nice flavor to the croquettes. A perfect croquette is semi-liquid in center. Melted butter is not so good as oil for greasing the dish, as it will not prevent sticking. The cracker dust should be rolled and sifted, as the finer it is the more easily the croquettes are prepared, and the nicer they will fry. Another way is to remove the bones and chop fine any cpld fish — ^boiled, baked or fried — and mix with it one-third as much mashed potato rubbed to a cream with a little melted butter ; add a little white sauce made of butter melted in milk, and thickened with com starch and a beaten egg ; season with chopped parsley, salt, pepper and anchovy sauce or walnut catsup. Mix, maKC into balls and roll in beaten egg and cracker dust and iry^ as above. Send to table hot with sliced lemon round them. An improvement on the old fish balls. Or, put a piece of butter in a saucepan, dredge in some flour, and stir over the fire some minced cold fish, chopped mushrooms, bread-crumbs, herbs and shallot, pepper and salt; cook until thick and when cold form into balls. Egg and bread-crumb them twice, fry a nice brown in hot fat, arrange in pyramid form on a plate and garnish with parsley. Fish Dressing. — Two cups bread or cracker crumbs, one of mashed potatoes, one well-beaten egg, two tablespoons butter, tea- spoon sage and savory, or a little thyme, and one dozen chopped clams or oysters ; moisten with warm rich new milk, salt and pepper to taste. This dressing is also good for duck or game mth a finely i 238 FISH. chopped onion added. Or, for a plainer dressing, taKe one pint breaa-crumbs, two tablespoons melted butter, one raw egg, pepper, salt and one tablespoon celery seed. Fish Fritters. — Put two tablespoons flour

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