Hawaiian Croquettes a la 'The Bird of Paradise'

Ingredients

• grate the meat of half a cocoanut
• a cup of (cow's) milk
• two tablespoonsful of butter
• five tablespoonsful of flour
• one and a half teaspoonsful of salt
• one of paprika
• one of grated onion
• two cups of cold, boiled, shredded mullet
• two cups of cold, boiled, chopped lobster
• an egg which has been slightly beaten
• one-quarter of a cup of water

Method

1. 1

   Mix grated coconut with cow's milk and strain.

2. 2

   Melt butter, stir in flour until smooth, then add coconut milk mixture, stirring until thick.

3. 3

   Season with salt, paprika, and grated onion.

4. 4

   Add shredded fish and lobster, cool, shape into balls, roll in cracker crumbs, dip in egg and water mixture, then roll in crumbs again.

5. 5

   Fry in hot fat until golden brown and serve with olives.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 10. The excerpt below is the record exactly as published.

HAWAIIAN CROQUETTES A LA "THE BIRD OF PARADISE" It was about fifteen years ago that I first visited the Hawaiian Islands in search of material for my play, "The Bird of Paradise," and during the course of my sojourn I made many friends among the natives, often living weeks at a time with them in out-of-the-way villages. Although their food was radically different from ours in many of its contents and modes of making, it was always palatable, and often strikingly delicious. However, most of the native dishes contained ingredients which we cannot ob- tain here, but I did learn how to make what some of my friends have nick-named Hawaiian Croquettes a la **Bird of Paradise," the materials for which are easily pro- cured. And it is a dish so wonderfully appetizing that I constantly prepare it for guests of epicurean tastes. First grate the meat of half a cocoanut, and add to it a cup of (cow's) milk, mixing thoroughly, and straining through cloth. Melt two tablespoonsful of butter over a low flame, rubbing into it with the back of a spoon five tablespoonsful of flour, stirring until very smooth. Then add slowly the strained cocoanut and milk liquid, stirring constantly until very thick. Season meanwhile [49] THE STAG COOK BOOK with one and a half teaspoonsful of salt; one of paprika, and one of grated onion. Finally add two cups of cold> boiled, shredded mullet, or any other firm white fish, and two cups of cold, boiled, chopped lobster, and after stir- ring: allow to cool. Shape into croquettes, or balls, allowing a rounded tablespoonful to each ball; roll in fine cracker crumbs; dip into an egg which has been slightly beaten and to whidi one-quarter of a cup of water

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