Pork Croquettes

Ingredients

• 1 tablespoonful butter
• 1 medium-sized fine-chopped onion
• 1 heaping tablespoonful flour
• Yt pint white broth or boiling water
• 1 even teaspoonful salt
• Y^ even teaspoonful white pepper
• Ys teaspoonful dry English mustard
• 1 pint fine-chopped meat
• the yolks of 3 eggs
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Cook butter and onion in a saucepan for 5 minutes.

2. 2

   Add flour, stir, and cook for 2 minutes.

3. 3

   Add broth, salt, pepper, mustard, and meat; cook for 10 minutes.

4. 4

   Stir in egg yolks and parsley.

5. 5

   Cool, form into croquettes, dip in beaten egg, roll in breadcrumbs, and fry until golden.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 234. The excerpt below is the record exactly as published.

Pork Croquettes. — Chop cold roasted or fried fresh pork very fine ; for 12 croquettes take 1 tablespoonf ul butter and 1 medium- sized fine-chopped onion ; place the butter and onion in a small saucepan over the fire, and cook 5 minutes without browning ; then add 1 heaping tablespoonf ul fiour, stir and cook 2 minutes ; add Yt pint white broth or boiling water with a little beef extract, add 1 even teaspoonf ul salt, Y^ even teaspoonf ul white pepper, Ys teaspoon- f ul dry English mustard, and 1 pint fine-chopped meat ; stir and PORK, 849 cook 10 minutes ; then add the yolks of 3 eggs and 1 tablespoonful fine-chopped parsley ; tnm the contents of saucepan on a flat dish or pan, set it in a cool place. When cold form the mixture into 12 cork-shaped croquettes, dip in beaten egg, roll in fresh-grated bread crumbs, and fry in hot fat to a delicate brown. Serve with tomato, bechamel, or Tartar sauce. Minced Pork. — Chop fresh cooked pork very fine, and then measure it. Take for 1 pint of meat Ys tablespoonful butter, and Vt tablespoonful cornstarch. Melt the butter in a small saucepan, add the cornstarch, stir and cook a few minutes ; then add 1 cup of milk, 1 even teaspoonf ul salt, Yt even teaspoonful pepper, stir and boil 2 minutes ; the add then meat, cook 5 minutes ; add lastly 1 tablespoonful lemon juice. Serve the meat on a hot dish, sprinkle over 1 tablespoonful chopped parsley ; arrange a border of mashed potatoes, boiled rice, or nudles around it. It is also nice served on buttered toast with a poached egg on top of each piece. Corned Ham boiled with Chicken.— Procure a nice plump chicken 3Yt pounds in weight and a small corned ham of 6 pounds. Wash and place the ham in a kettle over the fire ; cover with cold water. Clean, wash, and dry the chicken, season inside with 1 teaspoonful salt and a little pepper. Place Ys pound well- washed rice in a saucepan ; cover with cold water, boil 10 minutes ; drain and rinse off with fresh cold water. Place a saucepan with 1 tablespoonful butter

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