KalbBmiloh-Groquettes (Sweetbread Croquettes)

Ingredients

• f lb. sweetbread
• I leaf of gelatine
• I oz. butter
• 1 oz. flour
• 8 bottled mushrooms
• 2 teaspoonsful Madeira
• 6 oz. calves' tongue or cold roast veal
• 1 gill broth
• 2 teaspoonsful lempn juice
• 2 yolks of eggs
• Salt

Method

1. 1

   Boil the sweetbreads and tongue and cut into small dice with the mushrooms.

2. 2

   Make a white sauce of the broth, butter and flour, boil it down to half its original quantity and flavour with lemon juice and salt.

3. 3

   Dissolve the gelatine and add to the sauce, with the Madeira and yolks of eggs; then add the other ingredients and mix to a paste.

4. 4

   Spread out on a dish on which breadcrumbs have been scattered and put a tartar of breadcrumbs on the top.

5. 5

   Stand in a cool place for an hour.

6. 6

   Make up into 12 croquettes, roll in flour, egg and breadcrumbs, and fry in butter or dripping.

7. 7

   Wash some parsley, dry it with a cloth, fry for half a minute and garnish with it.

8. 8

   Serve the croquettes in a serviette.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 45. The excerpt below is the record exactly as published.

KalbBmiloh-Groquettes. (SWBBTBREAD CROQUETTES.) 7b make 12 Croquettes. Time of Preparation : 2 hours. f lb. sweetbread. I leaf of gelatine. I oz. butter. 1 oz. flour. 8 bottled mushrooms. 2 teaspoonsful Madeira. 6 oz. calves' tongue or cold roast veal. 1 gill broth. 2 teaspoonsful lempn juice* 2 yolks of eggs. Salt

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