Macaroni and Cheese Croquettes

Ingredients

• One ounce macaroni
• Half an ounce butter
• Half an ounce flour
• One and a half ounces grated cheese
• Half a gill milk
• Half a yolk of egg
• Pinches of pepper
• Pinches of salt
• Pinches of cayenne
• Beaten egg
• Bread crumbs

Method

1. 1

   Cook the macaroni and chop it finely.

2. 2

   Melt the butter; add the flour, then the milk.

3. 3

   Stir over the fire till the mixture leaves the sides of the pan.

4. 4

   Add the macaroni, seasonings, grated cheese, and yolk of egg.

5. 5

   Beat together, cook for a few seconds, and turn onto a plate to cool.

6. 6

   Form into croquettes, egg and crumb them, and fry in deep fat till golden brown.

7. 7

   Drain well, and garnish with fried parsley.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 46. The excerpt below is the record exactly as published.

- Pinch of salt. der. One gill stock or water. Half-teaspoonful curry paste. Two ounces Patna rice. Boil the eggs for thirteen minutes, and put into cold water. Remove the shell, and cut the eggs into neat sections. Make the curry. Melt the butter, fry the onion chopped, then add the chopped apple. Fry for two minutes longer, then add the flour and curry powder. Fry these for two to three minutes, and add the stock by degrees. Add the paste, lemon juice, and salt. Boil up and skim. Simmer slowly for half an hour. Put half of the egg into the sauce, and when thoroughly heated dish in a hot dish, and place the rest of the egg round the dish. Serve with boiled rice. (See page 75.) Poached Eggs* Two fresh eggs. Two pieces buttered toast. Half-teaspoonful salt. Half-teaspoonful vinegar. Water. Put water, salt, and vinegar into a shallow pan, and bring to boiling-point. Break the egg carefully into a wet cup, EGGS, SAVOURIES, BREAKFAST DISHES. 113 and slip it into the water. Poach by simmering very slowly for about two minutes, till the white is set. Drain on a fish slice, and dish on a square of toast. After the first egg has begun to set, the second may be put in the water. Scrambled Eggs* Two eggs. Two pieces of buttered toast. Two tablespoonfuls milk. Half-ounce butter. Pepper and salt. Parsley. Beat the eggs and milk together, and add the seasonings. Melt the butter in a pan, and pour in the eggs and milk. Stir quickly over the fire till the egg begins to set, then pile on pieces of buttered toast. Garnish with parsley. Savoury Omelet* Two eggs. Half-ounce butter. Half-teaspoonful of chopped parsley. Pinch of powdered herbs. Pepper and salt. Small piece of finely-chopped onion. Beat the eggs slightly, and add parsley, herbs, pepper, and salt. Melt the butter in an omelet pan, make it hot, and fry the onion for a few seconds. Pour in the eggs, and stir over the fire till the omelet begins to set ; then flatten it out over the pan. When all has set to a creamy consistency, fold in three, bringing the edges up towards the centre. Turn on to a hot dish, garnish with a sprig of parsley, and serve at once. Note. — Some chopped ham or meat may be sprinkled on the omelet before folding, and folded in the inside. Fried Bacon and Eggs* Quarter-pound bacon. Two eggs. Remove rust and rind from the bacon, and cut it in thin slices. Place it in a cold frying-pan, and put it over the fire. (1,293) 8 PLAIN COOKERY RECIPES. 114 When the fat becomes transparent, turn the bacon and fry on the other side till it is just beginning to brown slightly. Lift on to a hot dish. Break the eggs first into a cup, then slip them gently into the frying-pan. Fry till the white is set, then lift out and dish on the top of the bacon. Grilled Kidneys and Bacon. Three sheep-kidneys. | Three rashers of bacon. Three rounds of fried bread. MaItre d’H6tel Butter. Half-ounce butter. Lemon juice. One teaspoonful parsley. Pepper and salt. Make the maitre d’hbtel butter by working all the in- gredients together with a broad-pointed knife, and set it aside to harden. Remove the skin from the kidneys, wash and dry well. Split each almost in two, and remove the core. Run a skewer through each kidney, and place them between the greased bars of a double gridiron. Place this over a clear fire, and cook till the kidneys are a nice brown colour, then turn the gridiron and cook the other side. Time — five to seven minutes. Roll up each slice of bacon and place it on a skewer. Bake in a moderate oven till crisp (about five minutes). Dish each kidney on a round of fried bread, and place a pat of the butter on each. Serve the bacon piled in the centre of the dish. Macaroni and Cheese. Four ounces macaroni. Three ounces grated cheese. Half-ounce butter. Half-ounce flour. About half-pint milk. Half-teaspoonful made mus- tard. Cayenne pepper and salt. Cook the macaroni in boiling salted water from forty to fifty minutes till soft, and cut it in pieces one inch long. EGGS, SAVOURIES, BREAKFAST DISHES. 1 15 Make a white sauce. Melt the butter, stir in the flour, cook these for a minute ; then add the milk by degrees, stirring and beating the sauce till smooth. Boil for five minutes, then add the macaroni. Cool the mixture slightly, then add half of the cheese and the other seasonings. Turn this into a greased dish, sprinkle the remainder of the cheese on the top, and brown in a hot oven. Macaroni and Tomatoes. Half a pint tomato sauce One quarter-pound macaroni, (see page 67). Sippets of fried bread. Cook the macaroni, and cut it in pieces one inch long. Heat the sauce thoroughly ; add the macaroni. Simmer for a few minutes. Turn into a hot dish, and garnish with sippets of fried bread. Macaroni and Cheese Croquettes. One ounce macaroni. Half an ounce butter. Half an ounce flour. One and a half ounces grated cheese. Half a gill milk. Half a yolk of egg. Pinches pepper, salt, cayenne. Beaten egg. Bread crumbs. Cook the macaroni and chop it finely. Melt the butter ; add the flour, then the milk. Stir over the fire till the mixture leaves the sides of the pan. Add the macaroni to this sauce; also the seasonings, grated cheese, and yolk of egg. Beat all together, cook for a few seconds, and turn on to a plate to cool. Form into croquettes. Egg and crumb them, and fry in deep fat till of a golden brown colour. Drain well, and put a small piece of macaroni at the end of each croquette. Dish, and garnish with fried parsley. PLAIN COOKERY RECIPES. 1 16 Ham Toast Four ounces cooked ham. Half an ounce butter. Dessertspoonful of cream. One yolk of egg. Pinches of pepper, salt, coralline pepper. and Some thin rounds of toast. Melt the butter in a pan ; add the ham, chopped finely. Season well, and add the yolk and cream. Stir this over a gentle heat, to make it hot without curdling. Pile the mixture on rounds of toast, and sprinkle with coralline pepper. Welsh Rarebit Three ounces grated cheese. One teaspoonful made mus- tard. One ounce butter. About one teaspoonful milk. Pinch of pepper. Melt the butter; add the cheese, mustard, milk, and seasonings. Stir over the fire till these are melted, then pour it over a piece of buttered toast. Scotch Woodcock* Two slices of toast. Yolks of two hard-boiled eggs. Two anchovies. One ounce butter. One teaspoonful of anchovy paste or essence. Pinches of cayenne

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