Mock Sweetbread Croquettes

Ingredients

• 1 pair calf's brains
• 1 tsp. salt
• 1 cup veal, chopped fine
• 1/2 tsp. pepper
• 1 tbsp. flour
• 1 tbsp. butter
• 1 cup milk
• 1 tsp. chopped parsley
• 1/2 tsp. onion juice
• Dash cayenne

Method

1. 1

   Remove membrane and blood vessels from brains; wash well and soak in salted water for 15 minutes.

2. 2

   Drain, cover with cold water, and bring to a boil.

3. 3

   Cool and cut brains into fine pieces.

4. 4

   Make a sauce of butter, flour, and milk, then add brains and veal, followed by seasonings, parsley, and onion juice.

5. 5

   Mix thoroughly and chill until very cold.

6. 6

   Shape and fry according to general directions for croquettes.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 75. The excerpt below is the record exactly as published.

MOCK SWEETBREAD CROQUETTES. 1 pair calf s brains 1 tsp. salt 1 cup veal, chopped fine Vs tsp. pepper 1 tbsp. flour 1 tsp. chopped parsley 1 tbsp. butter y2 tsp. onion juice 1 cup milk Dash cayenne 142 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Remove membrane and blood vessels from brains; wash well and soak in salted water 15 minutes. Remove from the salted water, put in a saucepan, cover with cold water, and bring to the boiling point. Drain and cool, then cut brains in fine pieces. Make a sauce of but- ter, flour and milk, and brains and veal, then seasonings, parsley and onion juice. Mix thoroughly and put on the ice until very cold. Shape and fry according to general directions for croquettes. CHEESE CROQUETTES. 3 tbsp. butter Few grains cayenne or 14 cup flour paprika 2-3 cup milk Yolks of 2 eggs IV2 cups mild cheese, grated Salt and pepper Make a thick white sauce of the butter, flour and milk ; add yolks of eggs unbeaten; when well blended, add cheese. As soon as the cheese melts remove from fire, add seasoning, spread in a shallow pan to cool. Turn on a board, cut in small squares or strips, dip in crumbs, egg and crumbs again. Fry in deep fat. Serve for a cheese course. RICE CROQUETTES WITH JELLY. y2 cup rice y2 tsp. salt y2 cup boiling water Yolks 2 eggs 1 cup scalded milk 1 tbsp. butter Wash rice, add to water with salt, cover and steam until rice has absorbed water. Then add milk, stir lightly with a fork, cover and steam until rice is soft. Remove from fire, add egg yolks and butter ; spread on a shallow plate to cool. Shape in balls, roll in crumbs, then shape in form of nests. Dip in egg, again in crumbs, fry in deep fat and drain. Put a cube of jelly in each croquette. Arrange on a folded napkin and garnish with parsley, or serve around game. Make croquettes small. POTATO CROQUETTES. 2 cups hot riced potatoes Few grains cayenne 2 T. butter Few drops onion juice Vo tsp. salt Y^olk 1 egg 1-3 tsp. pepper

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