Pancake Croquettes

Ingredients

• two ounces of butter
• a tablespoonful of onions
• one or two truffles chopped fine
• a teaspoonful of salt
• half the same of pepper
• a little grated nutmeg
• the same of lemon peel
• two eggs
• Make some pancake batter
• fry in oil or lard

Method

1. 1

   Mince the fowl, livers, and suet very fine.

2. 2

   Press the bread to extract water.

3. 3

   In a stewpan, melt butter, add onions and truffles, fry for 2 minutes, then add bread.

4. 4

   Stir until dry, add meats, season, and heat.

5. 5

   Mix in eggs one at a time.

6. 6

   Pour onto a dish to cool.

7. 7

   Make pancakes, cover one with the mixture, top with another pancake, and let cool.

8. 8

   Cut into shapes, bread and egg them, and fry until golden.

9. 9

   Serve with sauce and garnish.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 208. The excerpt below is the record exactly as published.

two ounces of butter, a tablespoonful of onions, and one or two truffles chopped fine ; fry for two minutes, then add the bread ; stir with a wooden spoon until rather dry, then add the meats ; season with a teaspoonful of salt, half the same of pepper, a little grated nutmeg, the same of lemon peel, and stir continually until very hot ; then add two eggs, one at a time ; well mix together, and pour on a dish to get cold. Make some pancake batter, and saute two pancakes about one-eighth of an inch thick, cover one with the mixture, and lay the other over, and put by until cold ; when so, cut them into any shape you like ; but if like cutlets, add the small bone of a fowl or pigeon, or the stalk of a sprig of parsley ; egg and breadcrumb them, and fry in oil or lard of a nice yellow colour. Dish like cutlets with any kind of sauce ; garnish with arti- chokes, or, if plain, with fried parsley. Artischoki. (Artichokes.) Cut off about half an inch from the tops of eight arti- chokes, trim off a few of the leaves from the bottom and burn them. Wash thoroughly and put them into a saucepan with a good supply of slightly salted water, and boil until quite tender. Take them out, drain, 524 RUSSIA scoop out the fibrous insides, and squeeze thoroughly dry. Fry the tops of the leaves in about twelve table- spoonfuls of oil. Put half a pound of grated bacon into a saucepan with half an ounce each of flour and butter, add two gills of water seasoned with fine herbs, and pour over two teacupfuls of broth ; put the saucepan on the fire, and stir well for about five minutes. Place some of this mixture into each artichoke (previously seasoned with salt and pepper internally), cover the top or opening made to scoop out the inside with a thin slice of bacon of about two inches square, bind them round with string to keep them in position, put into a saucepan with two breakfastcupfuls of broth, set the pan in the oven, and bake for twenty minutes. Arrange the cooked leaves on a dish, remove the string and bacon from the artichokes, place them on the leaves, and serve with chicken and pancake croquettes or as a separate dish. Piglitza Varennaya a Saladom. (Braised Lapwings and Salad.) Pluck, pick, singe, draw, and cut in two, three lapwings, and put them in a stewpan with a little melted butter, two small onions, some mushrooms, truffles, and some veal sweetbreads, and toss them over the fire till lightly browned. Pour in two glasses of brandy; place pan on a very brisk fire, so that the brandy will burn ; stir now and then, and when the brandy is burnt out add a little stock, and simmer gently till the birds are done. After straining and clearing the gravy, thicken it with 525 BANQUETS OF THE NATIONS a little partridge cullis and a dash of vinegar ; let it be of good taste ; dish, and pour sauce over. Saladom. (Salad.) Cut up separately into small dice one ounce each of roast beef, cooked ham, cooked ox tongue, cooked chicken, the same of lean leg of cooked mutton, and two truffles. Put them all into a salad-bowl, separating each kind by six boned anchovies ; pour one table- spoonful of Tartar sauce in the centre, covering the sauce with two chopped leaves of lettuce, and serve. It should be mixed together just before serving. Tartar Sauce. Rub the yolk of a cold hard-boiled egg through a hair sieve into a basin ; add the yolks of two raw eggs, with a little salt and pepper ; mix all together with a wooden spoon. Have a pint of good salad oil in a bottle; hold it with the left hand over the basin, dropping it in very gradually, and with the right continue stirring it round until it becomes rather thick ; then moisten it with a little tarragon vinegar, still keeping it stirred, then more oil, and so on until you have used all the oil, keeping it rather thick ; then add a tablespoonful of finely-chopped gherkins, half ditto of chopped capers, half ditto of chopped eschalots, and the same of chopped parsley, two of French mustard, a little cayenne pepper, sugar, and more salt if required. 526 RUSSIA Ananasny Besdeloushka. (Pine-apple Souffle.) Make a nice clean dough, by kneading four ounces sugar, four ounces butter, and four ounces thoroughly dried and sifted flour. Bring half a pint of milk to just boiling point, remove it from the fire, and stir in the fore- going dough along with a few, drops of pine-apple essence . Whip thoroughly till quite smooth and nearly cold. Stir in the yolks of five eggs and again beat thoroughly. Whip the five whites till very stiff, and stir lightly into the mixture. Have ready a buttered mould, the bottom decorated with dry fruit, and fill it three-quarters full. Put the mould in a dish containing hot water to half its height ; push into a moderate oven and cook for an hour. Take great care not to whip the whites till you are quite ready to put the souffle into the oven. Pour some lili sauce into a dish, and place the souffle in the middle. Vanilla, raspberry, strawberry, lemon, or almond essences may be substituted for the pine-apple. Sauce Lili. Put half a yolk and the whites of two eggs

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