Hash Croquettes

Ingredients

• one pound sausage meat
• two eggs
• one tablespoonful of butter
• one-quarter cup of milk
• salt to taste
• pepper to taste

Method

1. 1

   Mix sausage meat with beaten eggs, butter, and milk.

2. 2

   Thicken with cracker crumbs, form into croquettes, roll in egg and crumbs, and fry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 65. The excerpt below is the record exactly as published.

pepper to taste. After it is beaten to a smooth paste shape into cutlets; dip in beaten egg and bread crumbs and fry in smoking fat. Drain well and serve with Bechamel sauce. SAN FRANCISCO CHICKEN CUTLETS. Cut the breasts and white meat from several chickens or a turkey, reserving as many breasts as you wish for cutlets. With the remainder make a mince, adding The Complete Cook Book. 139 to it the yolks of two hard-boiled eggs, a half-cup of boiled chestnuts and some finely rolled bread crumbs. Pound this to a paste in a mortar, and then press through a colander. Flavor with a tiny bit of nutmeg, a teaspoonf ul of roasted ' powdered parsley, the grated juice of a shalot, two drops of essence of celery, salt and pepper to taste. Add enough rich fresh cream to bind all together, then with a broad bladed knife spread the mince smoothly, evenly and fully half an inch thick upon the chicken breasts. Have ready an equal quan- tity of tongue, ham and truffles cut into tiny rounds, with which dot the chicken breast. Place in a chafing dish, leaving quite a space between each one. Put in a liberal lump of fresh butter, and stew slowly, adding enough chicken broth to keep from burning. Serve very hot, surrounded by parsley, dotted with truffles and roasted chestnuts. This was give me by a noted housekeeper of the "Golden Gate City." SWEETBEEAD CUTLETS. Put one pair of heart sweetbreads in cold water; re- move the pips and membranes. Parboil them in boil- ing salted water with one tablespoonful of lemon juice twenty minutes, and plunge at once in cold water. Skin and chop them very fine with a silver knife. Add the yolks of two raw eggs, six or eight mushrooms chopped very fine, a few drops of onion juice, one tablespoonful of chopped parsley and pepper and salt to taste. Now put one cup of cream onto boil in a granite or porcelain lined stewpan, and rub one tablespoonful of butter and two tablespoonfuls of flour together, and stir into the boiling cream, and cook until it is almost too thick to stir. Then pour into the sweetbread mixture, and mix it thoroughly and turn out on a platter to cool. When cold, form into cutlets, dip in the beaten egg and bread crumbs and fry in boiling fat. Drain and serve with cream sauce. Arrange a fancy frill of paper on the end of each cutlet. CHICKEN AND BEAIN CUTLETS. These are made exactly like sweetbread cutlets, ex- cept you add one pint of cold cooked chopped chicken, 140 The Complete Cook Book. or two Bets of parboiled brains instead of the sweet- breads. Shad roes are also very fine parboiled and made by this same recipe. LIVER CUTLETS— OEIGINAL. Soak one poundof calf s liver in cold water two hours to draw out the blood. Parboil it for twenty minutes; then chop it very fine. Into a saucepan put onej cup of milk, and when it reaches boiling point stir into it one tablespoonful of butter and two tablespoonfuls of flour which have first been rubbed together until smooth, and cook until it forms a smooth paste and very thick. Season liver with yolk of one raw egg, one teaspoonful of parsley, pepper and salt to taste; then pour in the cream sauce and mix well together. Pour on a platter to cool, and when cold form into cutlets, roll in egg and cracker crumbs and fry in boiling fat. Serve with thin slices of breakfast bacon fried crisp. MEAT TOAST. This is excellent, made of part veal and chicken. Chop your meat fine, season very well with salt, pep- per and a little mace. Make a white sauce; put the chopped meat into it and heat well; pour on buttered toasted bread. DELICIOUS CHICKEN CROQUETTES— OEIGINAL. To one fat hen chopped fine, use one large tablespoon- ful of parsley, one heaping teacupful of bread crumbs, one cup of cream or rich milk, one-half pound of butter, or use the rich liquor from the chicken and not so much butter, and the yolks of eight hard-boiled eggs. Mash and mix the butter with these, season with salt and pepper to taste. Make very moist by adding more milk if one cup is not sufficient. Roll in shape and dip in beaten egg, and then in cracker crumbs and fry in smoking fat. Serve with cream sauce and garnish with French green peas. BRAIN CROQUETTES— VERY FINE. Clean one set of calves' brains, remove the red mem- branes, and soak la ice water one hour. Then put them The Complete Cook Book. 141 into one pint of boiling water and boil from five to ten minutes, with one teaspoonful of salt and one table- spoonful of lemon juice. When they have boiled ten minutes drain, and pour cold water on them. When cold, chop fine and add one and one-half cupfuls of cracker crumbs, one teaspoonful of chopped parsley; one large tablespoonful of butter and yolks of five hard- boiled eggs. Enough pure cream to make moist. Mash and mix the butter with the eggs, and add to the other ingredients. Salt and pepper 'to taste. Roll in shape and dip in beaten egg and then in cracker dust and fry in boiling fat. Drain and serve with green sauce. SWEETBREAD CROQUETTES. Sweetbread croquettes are made exactly like brain croquettes. It is also very nice to mix them. PORCUPINE CROQUETTES. These are made with chicken, veal, sweetbreads, brains, or any cold meat. When making them of chicken or veal, the brains and sweetlereads are quite an addition.? Chop fine one pint of cold cooked meat and season it with a few drops of onion jviice, a dust of nutmeg, one tablespoonful of chopped parsley. Salt and pepper to taste. Rub together one tablespoonful of butter, with two tablespoonfuls of flour, and when smooth add it to one cup of boiling cream or milk. Cook until thick, and then add meat. When cold, form into croquettes, roll in flour, then in egg, and last in vermicelli crushed flne with the rolling pin, and fry in boiling fat. If you use veal for them simmer it until tender in boiling water with two slices of onion, one bay leaf, one sprig of parsley and one clove. VEAL, BEEF OR CHICKEN CROQUETTES. Put one cup of sweet milk and three-quarters cup of bread crumbs on the fire to heat, adding salt and pep- per to taste as it boils and thickens. Take oflf and let cool. Have chopped finely one cup of cold cooked 142 The Complete Cook Book. meat, add one raw egg well beaten, one dessertspoon- ful of parsley chopped fine, a teaspoonful of butter and a few drops of onion juice. Mix thoroughly and add to the warm mixture. Mould into croquettes and let cool. Dip in beaten egg and bread crumbs and fry in bet lard, and serve with cream sauce. POTATO CROQUETTES. Peel, boil and mash one pint of hot boiled potatoes. Mix with the yolks of two eggs, one tablespoonful of butter, one teaspoonful of chopped parsley. Salt and pepper to taste. One saltspoonful of celery salt, one- half teaspoonful of onion juice. Mix all together, and when cool add the yolks. Rub through a siove and then add parsley. Shape into croquettes and roll in cracker dust or bread crumbs and dip in beaten egg. Roll again in crumbs and fry in boiling fat. Drain well. HASH CROQUETTES. One pound sausage meat, two eggs (well beaten), one tablespoonful of butter, one-quarter cup of milk

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