Meat-and-Hominy Croquettes

Ingredients

• half a cupful of milk
• a cupful of boiled hominy
• a cupful of fine-chopped meat
• a teaspoonful of salt
• an eighth of a teaspoonful of pepper
• two table-spoonfuls of butter
• one well-beaten egg

Method

1. 1

   Heat milk, stir in hominy, meat, salt, pepper, and butter.

2. 2

   When boiling, add beaten egg.

3. 3

   Cool, shape into cylinders, bread, and fry until brown.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 199. The excerpt below is the record exactly as published.

two table -spoonfuls of butter, one table-spoonful of flour, one of lemon juice, a level table-spoonful of salt, one-third of a teaspoonful of white pepper, a slight grating of nutmeg, half a teaspoonful of minced parsley, and two eggs. Some crumbs and two extra eggs will be required for breading the croquettes. Add the seasoning and the chopped mushrooms to the chopped sweetbreads. Put the cream into a frying-pan, and place on the stove where it will heat slowly. Beat the flour and butter together, and add the mixture to the cream when the latter boils. Stir until smooth; then add the sweetbread mixture. Stir well, and simmer for three minutes. Now add the two eggs, well beaten. Stir quickly into the boiling mixture, and take from the ENTRIES. 381 fire immediately. Pour this on a platter, and put away in a cool place. It should stand for two or three hours. When cool and firm, shape into croquettes ; then bread and fry. Serve with mushroom white sauce or Becha- mel yellow sauce. Chicken and Mushroom Croquettes. For eighteen croquettes use one pint of cooked chicken, chopped rather fine, half a pint of mushrooms, chopped fine, three gills of cream, four table-spoonfuls of butter, two level table-spoonfuls of flour, three teaspoonfuls of salt, half a teaspoonful of white pepper, one table- spoonful of lemon juice, one teaspoonful of onion juice, three eggs, and crumbs and two extra eggs for breading. Make these the same as the sweetbread croquettes. Serve with mushroom white sauce. * Mutton Croquettes. Chop rather fine enough mutton to make a solid pint, and season with a level table-spoonful of salt, half a tea- spoonful of pepper, and one table-spoonful of lemon juice. Put a cupful of milk or cream into the frying- pan, and while it is heating, beat together, until light and creamy, one table-spoonful of flour and three of butter. Stir this mixture into the boiling milk. Add the seasoned mutton, and stir the dish until it boils ; then let it boil for three minutes, and after adding two well-beaten eggs, and stirring well, remove from the fire immediately, and turn out upon a platter to cool. Sprinkle a board slightly with crumbs, and when the mixture has become cool, take a dessert-spoonful in the hand and give it a cylindrical shape ; then roll lightly upon the crumbed board. Shape all the mixture in this manner. Beat two eggs in a soup-plate until they are thor- oughly broken, but not so long as to make them light. 382 MISS PARLOA'S KITCHEN COMPANION. Spread part of the board thickly with crumbs. Dip the croquettes, one by one, into the beaten eggs, and then roll in the crumbs, being careful that every part is covered. When all have been treated in this way, put a few at a time into the frying-basket, and plunge into boiling fat. Cook until they are a rich brown. The fat should be so hot that two minutes will suffice ; if it be not hot enough when the croquettes are put in, they will crack open. If croquettes be desired for breakfast, they may be shaped the previous day, and kept in the ice-chest until the time for frying. Any kind of meat may be used in place of mutton ; and if one like the flavor of onion, a teaspoonful of the juice may be used at the outset, with the other seasoning. * Meat-and-Hominy Croquettes. Put half a cupful of milk into a frying-pan, and heat to the boiling-point ; then stir into it a cupful of boiled hominy, a cupful of fine-chopped meat, a teaspoonful of salt, an eighth of a teaspoonful of pepper, and two table- spoonfuls of butter. Stir well, and when the mixture begins to boil, add one well-beaten egg

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