Lamb or Veal Croquettes

Ingredients

• 2 cups cold veal or lamb, cut into cubes
• A little onion juice
• 1 teaspoon lemon juice
• 1 cup thick white sauce
• 1 yolk of egg
• 1 teaspoon minced parsley
• 1 teaspoon minced celery
• Salt, pepper and cayenne to taste

Method

1. 1

   Mix meat with the seasonings, and add the cooked yolk of egg mashed very fine.

2. 2

   Turn into the cup of white sauce, and add the uncooked yolk slightly beaten.

3. 3

   Shape, crumb, egg, and crumb again, and fry in deep fat, then drain on paper and serve with tomato sauce highly seasoned.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 84. The excerpt below is the record exactly as published.

Lamb or Veal Croquettes. 2 cups cold veal or lamb, A little onion juice. cut into cubes. 1 teaspoon lemon juice. 1 cup thick white sauce. 1 hard-boiled yolk of egg. 1 yolk of egg. 1 teaspoon minced parsley. 1 teaspoon minced celery. Salt, pepper and cayenne to taste

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