Macaroni Croquettes

Ingredients

• macaroni
• one-half as much thick cream sauce
• a tablespoonful of flour
• to the 1/2 pint of milk
• Season well
• egg
• crumb
• fry in deep fat

Method

1. 1

   When macaroni is left from a preceding meal, it makes good croquettes for lunch.

2. 2

   Chop it coarsely, measure and add one-half as much thick cream sauce (a tablespoonful of flour to the 1/2 pint of milk).

3. 3

   Season well, and when cold mold into croquettes, egg, crumb, and fry in deep fat.

4. 4

   The cheese sauce is an ordinary white sauce, to which grated cheese (3 tablespoons to the cupful of sauce) is added, just before taking from the fire.

As published

This recipe was extracted from 365 tasty dishes (1906), page 5. The excerpt below is the record exactly as published.

Macaroni Croquettes. When macaroni is left from a preceding meal, it makes good croquettes for lunch. Chop it coarsely, measure and add one-half 19 Febmaty^ as much thick cream sauce (a tablespoonfuls of flour to the ^ pint of milk). Season well^ and when cold mold into croquettes^ egg, crumb, and fry in deep fat. The cheese sauce is an ordinary white sauce, to which grated cheese (3 tablespoonfuls to the cupful of sauce) is added, just before taking from the fire. 3* — Scalloped Chicken. For a lunch dish, free all fragments of chicken from skin and bone, and cut into dice or pass through the coarsest cutter of a food chopper. Thicken the chicken gravy, using 2 tablespoonfuls of flour to i pint and season with salt, pepper, a few drops of onion juice, and a little finely chopped pars- ley. Put meat and gravy in layers in indi- vidual bakers or in a large dish, sprinkle thickly with buttered crumbs and brown in a quick oven. 4. — Pork Pie. Pork pie is an old but very savory English dish. 2 pounds of lean raw pork should be cut into thin slices and dusted with salt, pep- per and a very little nutmeg. An earthen 90 Febmaty* pudding dish is lined with good crust and in it is placed in layers the meat, sliced tart ap- ples and a very little sugar, having the last layer meat. Over this pour J^ of a cupful of stock, add i tablespoonful of butter cut into bits and cover with a crust, making a slit in the centre and brushing it over with egg yolk. It will need one hour and a half in a moderate oven and can be served cold as well as hot. 5.— Oyster Toddle. This is a seashore dish and is really a kind of chowder. Dice ^ of a pound of fat salt pork and cook slowly until well tried out. Add I pint of sUced raw potatoes, cover and cook in the fat until tender. Pour in i pint of hot milk and cook for five minutes; thicken with i tablespoonful of flour

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