Potato Croquettes

Ingredients

• 2 cups hot riced potatoes
• 1/2 teaspoon celery salt
• 2 tablespoons butter
• Few grains cayenne
• 1 teaspoon salt
• Few drops onion juice
• 1/2 teaspoon pepper
• Yelk 1 egg
• 1 teaspoon finely chopped parsley

Method

1. 1

   Mix ingredients in order given, and beat thoroughly.

2. 2

   Shape, dip in crumbs, egg, and crumbs again, fry one minute in deep fat, and drain on brown paper.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 16. The excerpt below is the record exactly as published.

POTATO CROQUETTES. 2 cups hot riced potatoes. \ teaspoon celery salt. 2 tablespoons butter. Few grains cayenne. i teaspoon salt. Few drops onion juice. | teaspoon pepper. Yelk 1 egg. 1 teaspoon finely chopped parsley Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounding tablespoon mixture between hands. Then roll on a board until of desired length, and flatten ends. FRENCH FRIED POTATOES. Wash and pare small potatoes, cut in eighths, length- wise, and soak one hour in cold water. Take from water, - * VEGETABLES. 55 dry between towels, and fry in deep fat. Drain on brown paper and sprinkle with salt. Care must be taken that fat is not too hot, as potatoes must be cooked as well as browned. HASHED BROWN POTATOES. Try out fat salt pork cut in small cubes; remove scraps; there should be about one third cup of fat. Add two cups cold boiled potatoes finely chopped, one eighth tea- spoon pepper, and salt if needed. Mix potatoes thoroughly with fat; cook three minutes, stirring constantly; let stand to brown underneath. Fold as an omelet and turn on hot platter. PARISIENNE POTATOES. With a French vegetable cutter, cut potato balls out of peeled raw potatoes. Drop in cold water for about half an hour. Put into boiling salted water and boil about fifteen minutes or until tender. Drain off the water and let stand on the back of range, covered over, until dry. Serve with white sauce and chopped parsley. STUFFED SWEET POTATOES. Select good, firm sweet potatoes. Wash well and boil until tender, remove from fire, cut in half, take out most of the potato, leaving the skin firm enough to stuff. Mash potato well, season with butter, cream, a little sugar, and cinnamon and sherry wine to taste. Fill shells with potatoes and put in oven to brown a little. GLAZED SWEET POTATOES. Wash and pare six medium-sized potatoes. Cook ten minutes in boiling salted water. Drain, cut in halves 56 THE BLUE RIBBON COOK BOOK. lengthwise, and put in a buttered pan. Make a syrup by boiling three minutes One half cup sugar and four table- spoons water; add one tablespoon butter. Brush pota- toes with syrup and bake fifteen minutes, basting twice with remaining syrup. SWEET POTATOES EN BROCHETTE. Wash and pare potatoes, and cut in one third inch slices. Arrange on skewers in groups of three or four, parboil six minutes, and drain. Brush over with melted butter, sprinkle with brown sugar, and bake in a hot oven until well browned. SWEET POTATO CROQUETTES. To two cups hot riced sweet potatoes add three table- spoons butter, one half teaspoon salt

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