Potato Croquettes

Ingredients

• 1 pint mashed potatoes
• 2 tablespoonfuls butter
• Celery salt
• Onion juice
• Cayenne
• 1 teaspoonful chopped parsley
• 1 egg-yolk or ½ egg

Method

1. 1

   Mix ingredients together, shape into smooth round balls and then into cylinders.

2. 2

   Roll in dried bread crumbs, eggs, and crumbs again.

3. 3

   Fry in deep fat until brown.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 37. The excerpt below is the record exactly as published.

potato croquettes ar£ usually cylindrical in shape, while chicken croquettes are formed into cones. Croquettes may be dipped in melted butter and browned in the oven or broiling oven instead of frying in deep fat. Starch occurs in considerable quantity in the vegetables and cereals commonly used for croquettes. Meat and fish are usually mixed with a thick white sauce when used for croquettes, hence croquettes invariably contain a starchy substance. If croquette ingredients are heated while mix- ing, it is necessary to cool them thoroughly before shaping, in order that the starch may be as stiff as possible. 84 THE COOKING OF FOODS POTATO CROQUETTES 1 pint mashed potatoes Celery salt 2 tablespoonfuls butter Onion juice Cayenne 1 teaspoonful chopped parsley 1 teaspoonful salt 1 egg-yolk or £ egg

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