Lamb Croquettes

Ingredients

• one onion, chopped fine
• butter
• one pint of finely cut lamb
• a pint of cooked potatoes
• a cup of good bouillon
• a teaspoonful of chopped parsley

Method

1. 1

   Fry onion in butter, add lamb and potatoes, and simmer with bouillon until thick.

2. 2

   Cool, form into egg-shaped croquettes, roll in flour, dip in eggs and bread crumbs, and fry in deep fat.

3. 3

   Drain and serve with demi-glace mixed with chopped mint leaves.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 50. The excerpt below is the record exactly as published.

LAMB CROQUETTES^ Chop fine one onion, fry it in butter to a golden colour and then add one pint of finely cut lamb and a pint of cooked potatoes cut in the same way. Add a cup of good bouillon, and let it simmer for ten minutes, stirring occasionally so as to obtain a thick hash. Add a tea- 95 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK spoonful of chopped parsley, p

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