Macaroni Croquettes

Ingredients

• a tea-cupful of boiled pipe macaroni
• about two ounces of meat from a roast pheasant, partridge, hare, or any game
• a slice of lean ham
• a few mushrooms, or a truffle
• Boil a breakfast-cupful of good white sauce
• a salt-spoonful of shallot, chopped fine
• a salt-spoonful of sugar
• one of pepper and nutmeg
• two or three yolks of eggs
• the juice of half a lemon

Method

1. 1

   Mince the meat, ham, and mushrooms together.

2. 2

   Boil the white sauce until reduced, then simmer with shallot, sugar, pepper, and nutmeg.

3. 3

   Stir in the yolks and lemon juice.

4. 4

   Mix the sauce with the minced ingredients, allow to cool, shape into balls, and fry in egg and breadcrumbs for 8-10 minutes.

5. 5

   Serve with fried parsley.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 871. The excerpt below is the record exactly as published.

Macaroni, Croquettes of.— To a tea- cupful of boiled pipe macaroni add about two ounces of meat from a roast pheasant, partridge, hare, or any game, a slice of lean ham, a few mushrooms, or a truffle. Mince separately, and mix these ingi-edients together. Boil a breakfast- cupful of good white sauce until reduced to a quarter of a pint, then simmer in it for a few minutes a salt-spoonful of shallot, chopped fine, a salt-spoonful of sugar, and one of pepper and nutmeg, mixed; lastly, stir in two or three yolks of eggs, and, when those have set, the juice of half a lemon

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