Lamb Croquettes

Ingredients

• 2 ozs. of butter
• 1 finely chopped onion
• 1 heaping tablespoonful flour
• 1 cupful of boiling milk
• 1 even teaspoonful salt
• 1/2 even teaspoonful white pepper
• 1 pt. of finely-minced cooked lamb
• 1/4 cupful of finely-minced mushrooms
• 1/4 tablespoonful finely-minced parsley
• the yolks of 3 eggs

Method

1. 1

   Cook butter and onion, add flour, then boiling milk, salt, and pepper.

2. 2

   Add lamb, mushrooms, and parsley; cook, then add egg yolks.

3. 3

   Cool, form into croquettes, dip in egg and breadcrumbs, and fry until golden brown.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 8. The excerpt below is the record exactly as published.

Lamb Croquettes. Place a saucepan with 2 ozs. of butter and r finely cho|)ped onion over the fire, cook 5 minutes, add i Jieaping tablespoonful flour ; stir and cook 2 minutes; add i cupful of boil- ing milk, a small bouquet, i even teaspoon, ful salt, J^ even tea.s]joonful white pepper; cook 5 minutes, remove the bouquet; add i pt. of finely-minced cooked lamb, }4 cupful of finely-minced mushrooms, and }4 table- spoonful finely-minced parsley; cook 10 minutes ; add the yolks of 3 eggs ; turn the mixture into shallow tin plates and set aside to cool. When ready to cook form the prep- aration into cork-shaped croquettes, dip them in beaten egg, then roll in grated bread crumbs and fry in hot fat to a delicate brown. 37 c=Q Febraa.ry. Serve wilh bechamel sauce. BteHAMEL Sauce, — Place a saucepan with i table- spoonful butler over the fire ; add i table- spoonful flour, ami stir for 5 miiiules; then add 2 cups of boiling milk, season with ^ teaspoonful nutm^, i even teaspoonful salt

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