Pork Croquettes a la Macedoine

Ingredients

• loin from fresh pork
• three tablespoons thick hot cream sauce
• one tablespoon sherry
• pepper and salt

Method

1. 1

   Remove all the fat from the pork, put through the machine once.

2. 2

   To each cup of the pork, take three tablespoons thick hot cream sauce, one tablespoon sherry, pepper, and salt.

3. 3

   Form in the shape of croquettes; dip in egg and bread crumbs and fry in very hot fat until brown.

4. 4

   Arrange on a hot platter with macedoine vegetables and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 258. The excerpt below is the record exactly as published.

pepper and salt while broiling). [Take care not to let it burn.] Arrange on a platter; put some melted butter and chopped parsley over it and garnish with parsley. Serve with baked or creamed potatoes for breakfast. Boiled Sparerib with Turnips Fausse C6te de Pore, bouillie, aux Navets Peel and cut yellow turnips in dices; cut in medium sizes the sparerib (that has been soaked); put in a pan with the turnips, some bay leaves, three whole peppers, and an onion; cook until well done — from one and a half to two hours. When ready, remove the onion, bay leaves, and peppers; put the meat in centre of the platter and arrange the turnips all around. Serve with a rich cream sauce with potatoes for iuncheon or supper. Sparerib with Cabbage a la Europeenne Fausse C6te de Pore, au Chou, a la Europeenne Put the sparerib (that has been soaked) in a pot with water sufficient to cover it, three bay leaves, three whole peppers, and one onion; cook until half done, then remove the spices. In the meantime, cut a cabbage in strips, wash well, add to the sparerib, cook until tender. Put the meat in centre of the platter, drain the cabbage and serve it all around. Melt some good butter, and pour that over the meat and cabbage; sprinkle with chopped parsley and garnish with parsley. Serve with potatoes for luncheon, dinner, or supper. Sparerib with Spinach a la Parisienne Fausse C6te de Pore, aux Epinards, a la Parisienne Put the sparerib (that has been soaked) in a pot with water, bay leaves, whole peppers, and some onions; let cook until well done. VAV * * * £ttA 'Y’****""'’,'*'*'*'t.‘***’'*.''*.*-‘»V»VvV.'/.VAV.*,V.‘.*,^*,».V/.*,".V.,.V,V»*.*.V*V,V.V.V.V.W.,v. . HmvmmiumttmttmmmmtittMttmttmmmmtMuii.... .V.V.V.V.VAVAV.V.V. .V//''AVASV.VAW^V.VV,V,V,V.‘,'.',V.‘.V.V.V,v .'"•UlMUHMti .... _ _ ..... ’"‘‘•V.vjft, -'.imv . '’•'■•‘•'■‘.'■'•VA V.\\V.SSV,V .V...V \*.» « ....... ' y ... re> .V ' AMs •MM V : V . 3S Copyright, 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, W ash a quart of spinach free from sand and add it to the sparerib with a pinch baking soda. Let cook for about fifteen minutes; then take the meat out and put it in a frying pan with some butter, season to taste; fry until brown on both sides. Arrange in the centre of a warm platter, drain the spinach, and serve the leaves of spinach all around. Pour melted butter over it. Serve with a supreme sauce and potatoes. How to Fry Scrapple Select a nice fresh scrapple, cut in square slices about three- quarters of an inch thick, butter the pan very lightly and put the pieces in the pan and fry until brown on each side. When serving, serve on a hot dish, one slice resting on top of another. Arrange all around marbles of potatoes with some melted butter and chopped parsley. Garnish with parsley. Serve for breakfast. Breaded Fried Scrapple with Bacon Select a nice fresh scrapple, cut in square slices about three- quarters of an inch thick. Put bacon fat in a frying pan; dip the pieces in egg then bread crumbs and fry until golden brown on both sides. Arrange on a hot dish, one piece resting on top ot another. Garnish with fried bacon all around. Serve with nice creamed potatoes for breakfast. Pork Croquettes ( Croquettes de Pore) a la Macedoine When loin from fresh pork is at hand, remove all the fat, put through the machine once. Measure it by the cup; to each cup of the pork take three tablespoons thick hot cream sauce, one table¬ spoon sher

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