Potato Croquettes

Ingredients

• 2 lbs. potatoes
• 1 oz. butter
• 1 tablespoonful of milk
• 3 eggs
• A small bunch of parsley
• Pepper
• Salt
• 1 lb. of clarified dripping
• Bread crumbs

Method

1. 1

   Wash, scrub, and boil the potatoes.

2. 2

   Pass them through a sieve.

3. 3

   Heat butter and milk, then stir in the potatoes.

4. 4

   Add egg yolks and parsley, season with salt and pepper.

5. 5

   Form into croquettes, dip in beaten egg, roll in bread crumbs, and fry in hot fat until pale yellow.

6. 6

   Drain on paper and serve with fried parsley.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 97. The excerpt below is the record exactly as published.

2 lbs. potatoes 1 oz. butter 1 tablespoonful of milk 3 eggs A small bunch of parsley Bread crumbs Pepper and salt , 2 Time required, about one hour. Now we will show you how to make Potato Croquettes, 1. We take two pounds of potatoes, wash, scrub, and boil or steam them (see " Vegetables," Lesson No. 1). N.B. — Any remains of cold potatoes could be used up in this way, instead of boiling fresh ones. 2. We place a wire sieve over a plate. 3. We take the potatoes, one at a time, place them on the sieve and rub them through with a wooden spoon as quickly as possible on to the plate. N.B. — The potatoes can be passed through the sieve much quicker while they are hot. 4. We put 1 oz, of butter and a tablespoonful of milk into a stewpan, and put it on the fire. 5. When the milk and butter are hot, we stir in smoothly the sifted potato, 6. We take the stewpan off the fire, and stand it on a piece of paper on the table. 7. We break two eggs, put the whites in a cup (as they are not required for present use), and stir the yolks, one at a time, into the potato in the stewpan. 8. We take two or three sprigs of parsley, wash them in cold Lessons on Cooking Vegetables. —Potato Croquettes. 2 5 3 ,vater, dry them in a cloth, and chop them up finely on a board (there should be about a teaspoonful). 9. We sprinkle the parsley into the stewpan, and season the potato according to taste with pepper and salt. 10. We turn the potato mixture on to a plate and stand it aside till cold. 11. We put 1 lb. of clarified dripping into a deep stewpan, and put it on the fire to heat; we must be careful it does not burn. 12. We take some crumb of bread, and rub it through a wire sieve on to a piece of paper. 13. When the potato mixture is cold, we form it into croquettes or balls, according to taste. 14. We break an egg on to a plate and beat it up slightly with a knife. 15. We dip the croquettes into the egg, and egg them well all over with a paste brush. 16. We now roll them in the bread crumbs

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