Nut Croquettes

Ingredients

• Ground English Walnuts, 1 pound
• Salt, 1 teaspoon
• Lemon, the juice of 14
• Chopped parsley, 1 tablespoon
• Flour, 2 tablespoons
• Butter, 1 tablespoon
• Milk, 1 cup
• Egg, 1, well beaten

Method

1. 1

   Mix the ground walnuts, salt, and lemon juice together, and add the parsley.

2. 2

   Put together the flour and butter, and thicken 1 cup of boiling milk with this.

3. 3

   Season, mix it with the nut mixture, and add a well-beaten egg.

4. 4

   Set it to cool, form into small rolls, dip in egg and cracker-crumbs, and fry till light brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 22. The excerpt below is the record exactly as published.

Ground English Walnuts, 1 pound. Salt, 1 teaspoon, 66 AROUND-THE-WORLD COOK BOOK ENTRfES Lemon, the juice of 14, Chof)ped parsley, 1 tablespoon, Flour, 2 tablespoons. Butter, 1 tablespoon. Milk, 1 cup. Egg, 1, well beaten. ^lix the ground walnuts, the salt, and the lemon- juice to- gether, and add the parsley. Put together the flour and butter, and with this, thicken 1 cup of boiling milk. Season, and mix it with the nut mix- ture, and add a well-beaten egg. Set it to cool. Form into small rolls, dip in egg, and cracker-crumbs, and fry till light brown. NIJT AND CRUMB CROaTJETTES Pecans, Dried toast-crumbs, Cream sauce. Pass through the chopper enough pecan-meats to make 1 cupful. Add to the nuts an equal amount of dried toast- crumbs, also passed through the chopper. Moisten with a highly seasoned cream sauce, and form into cro(iuettes in the usual way. Fry in deep fat. A green pea sauce is delicious served with the croquettes. SOMERSET CLUB CROaUETTES Cheese, 1% cups, Eggs, 2 yolks, Butter, 3 tablespoons, Flour, 3 tablespoons, Milk, 1 cup (scant), Salt and cayenne. 67 ENTRiES AROUND-THE-WORLD COOK BOOK Melt the butter and rub in the flour. Then add the milk, stirring constantly. When boiling, add I/2 cup of grated cheese, and allow this to melt. Then take from the fire and stir in the remaining cup of grated cheese, and also the eggs, which have been cut into small pieces. Season with salt and cayenne. Spread on a shallow pan to cool. Shape, and dip into egg and crumbs, and fry in deep fat until light brown. Serve on a folded napkin, garnished with green, with a salad course. GERMAN GLOBES Potatoes, medium, 7, Flour, 1/^ pound. Eggs, 4, Melted butter, 3 tablespoons Milk, % cup, Salt, Chopped boiled ham, Thick sour cream. Bake the potatoes in their skins, and rub them through a sieve. Put into a bowl a little salt, % pound of flour, % an yeast-cake, the 4 yolks of the eggs, the melted butter, the potatoes, and % cup of milk. Mix all thoroughly, cover with a clean napkin and leave for an hour to rise. Roll the dough thin on a board, and cut it out with a plain round cutter or with a wine-glass. Wet the edges with a little white of egg, put in the middle of each a teaspoon of chopped boiled ham and 1 teaspoon of thick sour cream. Place a second cake on top of this, press the edges together, and put in a warm place covered with a napkin for about 2 hours. Fry in deep hot lard like dough-nuts. Serve with mush- room sauce. 68 AROUND-THE-WORLD COOK BOOK ENTRIES CURRY This, the great dish of the East, originateci in India. Rice, any kind of meat, fish, or game may be used ; but the accom- paniments or sauces are really what make the dish. The rice should be well boiled and served in a separate dish. Place in a stewpan a pint of finely cut (not chopped) meat, one gill of milk, or stock, and to this add soft peppers and two teaspoons of curry powder. Let this simmer for 10 or 15 minutes. This should be served in a separate dish. The rice should be put on the plates and the curry later over it. With this should be served the following: Dried fish, or *' Bombay duck" (in America a good substitute for ** Bora- bay duck" is dried herring) — sweet, sour, and spiced pickles of all kinds, grated cocoanut, finely chopped hard-boiled eggs, and chutney sauce. The best body for curry is made from chicken, lamb or lob- ster. Curry powder, itself, is compounded of turmeric, coriander seed, ginger and Cayenne pepper, to which salt, cloves, cardamons, pounded cinnamon, onions, garlic and scraped cocoanut are added — the latter, **coprath," being only the vehicle or body to carry the various other condi- ments. HAWAIIAN CURRY Grated cocoanut, 1, Milk, 1 quart. Chopped onions, 1 tablespoon. Butter, 1 tablespoon, Curry powder, 1 (scant) tablespoon, Ground ginger-root, 1 teaspoon. Fish (or chicken, or lamb), etc. 69 ENTRIES AROUND-THE- WORLD COOK BOOK Grate the coeoanut, and soak in the milk for 1 hour. Fry the onions in the butter until brown, then add to them the curry and the ginger. Strain off the milk from the grated coeoanut, and pour it over the mixture in the frying-pan. Put in, the raw fish, chicken, or other meat, and cook slowly until done. CHESTNUT PATTIES Chestnut meats, 1 cupful, Flour, 5 tablespoons. Pulverized sugar, 1 cup, Baking-powder, 1 teaspoon. Egg, 1, Cinnamon. Put the chestnut meats through a grinder. Beat the egg and sugar together. Add the ground chestnut meats, also the flour and baking-powder; beat all lightly together, and then drop by spoonsful onto buttered tins. Dust with pulverized sugar and cinnamon, and bake in a quick oven. 70 MEATS TIME-TABLE FOR COOKING MEATS ROASTING Beef sirloin, rare, per pound 8 to 10 Beef sirloin, well-done, per pound. . 12 to 15 Beef rolled, rib or rump, per pound. 12 to 15 Beef long or short fillet 20 to 30 Chickens, 3, to 4 pounds weight .... 1 to 1 lA Duck, tame 40 to 60 Lamb, well-done, per pound 15 Mutton, rare, per pound 10 Mutton, well-done, per pound 15 Pork, well-done, per pound 30 Turkey, 10 pounds 2 to 3 Veal, well-done, per pound 20 BOILING Beef k la mode 3 to 4 Corned beef 3 to 5 Fowls 2 to 3 Ham 5 Mutton 2to 3 Pigeon, potted 2 Smoked tongue 3 to 4 Sweetbreads 20 to 30 Turkey 2 to 3 Veal, per pound 20 71 minutes minutes minutes minutes hours minutes minutes minutes minutes minutes hours minutes hours hours hours hours hours hours hours minutes hours minutes MEATS AROUND-THE-WORLD COOK BOOK BROILING Chickens 20 minutes Chops 8 minutes Steak 4 to 8 minutes FRYING Bacon 3 to 5 minutes Breaded chops 6 to 10 minutes Croquett

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