Nut Croquettes

Name: Nut Croquettes
Yield: 2 servings
Ingredients: Make i c Thick Sauce; (3 T butter); (4 T flour); add to it I T chopped parsley; 2 T lemon juice; i t salt; ^ t pepper; i c ground or chopped nutmeats; 3 T breadcrumbs; yolks of 2 eggs

From Lessons in cooking through preparation of meals, 1912

Serves 2

Serve either plain or with White or Tomato Sauce.

Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 168. The excerpt below is the record exactly as published.

nut croquettes for dinner and set away in a cool place until needed. Clean, singe, and cut up the chicken for Sunday dinner, and put away in a covered bowl in a cool place. LUNCHEON OR SUPPER Saturday Lesson 191 FISH A LA CREME BROWN BREAD AND BUTTER TEA Fish a la Creme Make i c Medium White Sauce (2 T flour), seasonmg with I T chopped parsley, i t chopped onion; cover the bottom of a small buttered baking dish with % c flaked fish, left from the preceding evening, sprinkle with salt and pepper, and add >4 the sauce; repeat using the same quantity of fish. Cover the top with buttered crumbs and bake in a hot oven until the crumbs are browned. 306 LESSONS IN COOKING Preparing the Meal About 20 m before lunch time prepare the fish a la creme and place in the oven; 5 m before it is done cut the brown bread made in the morning, and place with the butter on the table. Make the tea and serve the lunch. DINNER Saturday Lesson 192 NUT CROQUETTES MASHED POTATOES ONION SOUFFLE WILTED LETTUCE STRAWBERRY SHORTCAKE Nut Croquettes Make i c Thick Sauce (3 T butter, 4 T flour), add to it I T chopped parsley, 2 T lemon juice, i t salt, ^ t pepper, i c ground or chopped nutmeats, 3 T breadcrumbs, and the yolks of 2 eggs, left from the morning's baking. Mix thoroughly, shape, when cold, egg and crumb and fry in deep hot fat to a golden brown in color. Drain on paper. Serve either plain or with White or Tomato Sauce. Onion Souffle Cook 6 medium sized onions until tender, about i h and pass through a vegetable press. Add the pulp to i c Thick White Sauce (4 T flour)

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