Mushroom Croquettes
From What to Have for Dinner, 1905
Place caps on stems and arrange croquettes on a folded napkin.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 62. The excerpt below is the record exactly as published.
MUSHROOM CROQUETTES. Remove stems from three-fourths pound mushrooms, cover with one and one-half cups cold water and cook until liquor is reduced to two tablespoons; drain and reserve liquor. Peel mushroom caps, break in pieces, sprinkle with one-fourth teaspoon salt and sauté in two tablespoons butter. Add one-fourth cup boiling water, cook one minute, and drain caps from liquor, reserving both. Melt two tablespoons butter, add four tablespoons bread flour and liquor reserved from both stems and caps; there should be two-thirds cup. Then 234 What to Have for Dinner. add two tablespoons heavy cream, one-fourth teaspoon salt, a few grains paprika and sautéd caps. Spread on a plate to cool. Shape one-half the mixture to represent mushroom caps, the remainder to repre- sent mushroom stems. Dip in crumbs, egg, and crumbs
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