Hominy Croquettes

Ingredients

• Take 1 cup hominy
• boil it till tender in 1 quart milk
• 1 tablespoon butter
• 1 egg
• salt to taste
• cayenne

Method

1. 1

   Soak hominy overnight, boil until tender in milk, let cool.

2. 2

   Add butter, egg, and seasonings.

3. 3

   Shape into balls, egg and bread-crumb each, and fry in hot fat.

4. 4

   Serve with tomato or onion sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 138. The excerpt below is the record exactly as published.

HOMINY CROQUETTES.— Soak 1 cup hominy in water all night, and the next morning boil it till tender in 1 quart milk; let it cool, add 1 tablespoon butter, 1 egg, and season to taste with salt and cayenne. When cool, shape it in balls, egg and bread=crumb each, and fry in hot fat. Serve with tomato or onion sauce. LOBSTER CROQUETTES.— Use the fresh or canned lobster; strain off all the liquor and chop fine. Take 2 slices of bread, soak in water, remove the crust, squeeze dry, and mix with the lobster; season with salt, pepper, the juice of a lemon, and mix to a paste with a well beaten egg. Form into cakes, dip in beaten egg, then in sifted cracker crumbs, and fry in smoking hot fat. MEAT CROQUETTES.— Use 1 quart of meat, either chicken, veal or lamb, chopped but not too fine. To this quantity allow 1 cup stock or gravy, 1 cup rich milk or cream, 2 large tablespoons of butter, 2 large tablespoons of flour, 1 teaspoon of salt, 1 teaspoon onion juice, cayenne and white pepper to taste, mace and any sweet herbs liked for seasoning meat, and 1 large cup boiled rice. Melt the butter in a sauce^pan, add flour, stir, then add stock or gravy, then the milk; when thick so that it can be raised from the pan with a spoon, add meat, rice and seasoning; stir till thoroughly mixed. Remove from fire, pour into a large flat dish and leave till perfectly cold, then form with the hand into cone or pear shapes, roll in bread crumbs, then in egg, then in crumbs again, and fry in smoking hot lard. Turn with a long handled skimmer and when brown lift out and place on brown paper to absorb the surplus fat. Set in a moderate oven for 5 minutes and serve. OYSTER CROQUETTES — Take the oysters, beard them and cnop fine, and mix into a firm paste with bread crumbs, moistened with the yolk of an egg, seasoned with parsley, sweet marjoram, pep- per and salt. Cut into finger-shaped pieces, and fry a delicate color. Strain and serve piled high on a dish, garnished with parsley. 182 CKOQUETTES POTATO CROQUETTES.— Take 2 cups cold mashed potatoes, 2 eggs, salt to taste

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