Hungarian Croquettes

Ingredients

• two calf's feet
• three cooked fresh mushrooms
• four ounces of lean cooked ham
• a tablespoonful of chopped fried onions
• the strained stock reduced to a pint
• one teaspoonful of paprika
• the yolks of two eggs
• two tablespoonfuls of cream

Method

1. 1

   Parboil calf's feet, remove bones, and press meat.

2. 2

   Cut into cubes with mushrooms and ham.

3. 3

   Prepare a thick sauce with stock, add meat, onions, salt, and paprika.

4. 4

   Stir in egg yolks and cream.

5. 5

   Form croquettes, dip in flour, eggs, and breadcrumbs, then fry.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 15. The excerpt below is the record exactly as published.

HUNGARIAN CROQUETTES &S Parboil two calf's feet, wash off the scum, and then boil in water with a small garnishing of vegetables. When well done, remove the bones, and press the meat between two plates. When cold, cut into cubes, also three cooked fresh mushrooms and four ounces of lean cooked ham (Virginia ham preferred). Add a table- spoonful of chopped fried onions. With the strained stock reduced to a pint prepare a thick sauce, and when boiling add the above articles, also salt and one teaspoon- ful of paprika. Then stir into it the yolks of two eggs mixed with two tablespoonfuls of cream

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