Neapolitan Croquettes

Ingredients

• Three ounces of Naples macaroni
• a quart of milk
• one ounce of finely-chopped mushrooms
• some vermicelli

Method

1. 1

   Stew the macaroni in a pint and a half of milk until soft, then with a wooden spoon mash it into a pulp.

2. 2

   Meanwhile cut the mushrooms fine, and simmer them for an hour in a gill of milk; add the mushrooms and milk to the macaroni pulp, and allow it to cool on a plate.

3. 3

   Take some puff-paste, roll it out very thin, and cut it into three-inch squares.

4. 4

   Egg the edges of the squares, and then lay small pieces of the macaroni-pulp in the centre of each.

5. 5

   Fold the paste over diagonally, and tuck up the corners.

6. 6

   Egg the outside of each croquette with yolk of egg, and sprinkle vermicelli over them.

7. 7

   Fry in boiling lard until a light-brown colour, when remove with a fish-slice, and lay on kitchen paper to drain.

8. 8

   Serve in a dish with a doily, garnish with fried parsley.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 15. The excerpt below is the record exactly as published.

a quart of milk into an iron saucepan, and when boiling stir into the milk the oat- meal. Boil slowly for an hour, stirring fre- quently. Next pass the porridge through a wire sieve, and mix with it the other in- gredients. Pour the mixture into a buttered tin mould, and cover over with paper. Steam slowly for half an hour. Turn out ; serve with mushroom or bechamel sauce, and garnish with peas, French beans, or mush- rooms. TleapoUtan Croquettes. ID. Three ounces of Naples macaroni, a quart * And thus they bid adieu to carnal dishes, To solid meats and highly spiced redouts,* Byron. 6i ENTRIES. * Your greatest want is, you want much of meat* * TiMON OF Athens.' of milk, one ounce of finely-chopped mush- rooms, fresh or dried, some vermicelli

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