Potato Croquettes

Ingredients

• butter
• sugar
• salt
• egg yolk
• milk

Method

1. 1

   In a double boiler, heat until very soft.

2. 2

   Add butter, sugar, salt, and egg yolk, using a little milk to moisten if the mixture seems very dry.

3. 3

   Shape, dip in egg and crumbs, and proceed.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 49. The excerpt below is the record exactly as published.

egg yolk, using a little milk to moisten if mixture seems very dry. Shape, dip in egg and crumbs, and proceed FATS AND OILS roi as for Potato croquettes (p. loo) ; or shape in balls, making a slight depression Iq center to be filled with jelly when served. Meat-and-potato croquettes. Additional ingredients : \ tsp. onion juice, i tsp. any bottled meat sauce. Make like potato croquettes, adding chopped meat of any kind. Fish croquettes. Additional ingredients : i tsp, lemon juice, spk. nutmeg, i bay leaf (scalded with milk). Use salmon, hali- but, haddock, or lobster. Mix with a white sauce made from . milk, flour, and butter ; season and chill. Shape and fty like Potato croquettes fp, loo). A little scraped onion may be added. All the sauce may not be needed, but mixture should be as soft as can be handled. Meat croquettes. Additional ingredients: spk. nutmeg, ^ tsp. onion juice, l tsp. lemon juice. Use these for lamb, chicken, or veal croquettes. For beef croquettes substitute stock for milk and any bottled meat sauce for lemon juice. Prepare like FisA croquettes (above). Source. General. Food Value. For fat and carbohydrates. Cost. See cost of individual items. ,™. ™.': Salt B.™ LutD Eggs Pricb Quick 'paste . , zc. 4 tsp. ttsp. Itb. Itb. _ ic. Chopped paste . lie. — itsp. 4tb. 6tb. _ i c- Plain paste . . . .4 0. — itsp. 4tb. 8tb. — i c- Egg paste . . . tc. itsp. 4tb. — ■i ic. PStes lie. - itsp. 4tb. 8tb. — ic. General Directions. Butter, lard, and water should be ice-cold, except for Egg paste. Handle pastry as little as possible and avoid using too much fiour in rolling. Lard substitutes may be used in place of the lard and butter, although the pastry is usually more satisfactory if directions are followed. d,:...l,CjOO^:;Ic 102 THE PRACTICAL COOKBOOK Quick paste. Sift all dry ingredients into a chopping-bowl. Chop in the shortening, add enougli cold water to make a stiff dough, roll to about \ in. thick, and use at once. Suit- able for Meat pie (p. 79), Apple dumplings (p. 104), etc. Chopped paste. Mix salt and fiour, put in chopping-tray, add lard and butter, and chop till well mixed. Moisten to a dough with cold water, toss on floured cloth, pat, and roll out. Fold to make three layers, turn halfway round, pat, and roll out in long, narrow strip. Roll up like a jelly roll and cut in halves, using one half for each crust. Use for pies and turnovers. Requires a hot oven. Plain paste. Wash butter, pat, and form in circular piece. Add salt to flour and work in lard with fingers or case knife. Moisten to a dough with cold water. Toss on floured board, pat, and roll out. Lay butter in center of lower half and fold dough over it, turning upper half over it. Then turn right side of pastry over, the left side under, the butter ; pat and roll out. Fold so as to make three layers, turn halfway round, pat, and roll out; repeat; then roll as for Chopped paste (above), making roll short and thick. Use for pies, turnovers, or tarts. Pastry may be used at once or folded in cheesecloth or waxed paper and placed in cold place, not on ice. Requires a rather hot oven. Egg paste. Put butter and boiling water in a saucepan over the fire ; when it boils add fiour and salt, and stir until mixture leaves sides of pan, keeping it over the heat. Then turn mix- ture into a bowl, cool, and beat in the unbeaten yolk of i egg; when smooth add i whole egg and continue beating until the paste is smooth, Chotc cases. Cut six rounds of paste from Quick paste (above) with a large-sized cooky-cutter and pipe Egg paste around the edges of these, using a pastry bag. Bake in a moderate oven till brown. Use as cases for creamed fish or meat, prepared as directed for Scalloped meat (p. 36) or Scalloped fish (p, 36}, omitting the crumbs. Trimmings left from pies may be used for the rounds of paste. d,:...l,CjOO^:;Ic FATS AND OILS 103 PAtfe. Roll and cut the paste with biscuit-cutter and doughnut-cutter, making three times as many rings as rounds. Moisten edge of each round and place three rings on it, mois- tening the lower one. Bake about 20 min. in a moderate oven. Fill with oysters, chicken, lobster, etc., reheated in white sauce, and well seasoned. Allow 2 c. sauce to i ^ c. meat or fish. Tarts. Make and shape as for P&t^s, using only two rings for each tart. Fill with jelly or jam. Pie and Tart Fillings Fkuit ^^ Wa™, M^ E«s Burnt. SA1.T F,x,u« Paste P.,c- Apple dumplings . Apple pie. . . , Apricot pie . . . Mock mince pie. . Custard pie . . . Squash pie . . . Lemon pie . . . Orange pie . . . Chocolate pie . . Butterscotch pie Florentine meringue Banbury tarts . . 6 5 I c. 3 I c. I c. 4 c. lie. ic. 4tb, ic. lie. 2tb. (tsp. 3tb. 2tb. 2 tb. Spk Spk Spk Spk itsp. Spk Spk Spk 8tb. 4tb, 4tb. 6tb, I role inile I rule irule irule irule ilAik Jrule irule irale Jnile irule General Directions. Apple pie. Apricot pie, and Mock mince pie will require upper and under crusts, the other pies only an under crust and rim. Either paste may be used, as preferred. Roll the two crusts separately about \ in. thick, keeping the paste as nearly round as possible. Cut paste somewhat larger than the pie-plate and fit it in loosely to allow for shrinking. Put in the under crust, brush with white of egg (to prevent filling from soaking into it), and make an edge with strips of the paste, holding them in place by moistening the top of each layer with cold water. Fill the pie and put on the top crust ; press edges together lightly and cut slits in the crust to let steam escape. 2 to 3 c. fruit will generally be needed for i pie. d,:...l,CjOO^:;Ic 104 THE PRACTICAL COOKBOOK For a pie with under crust only, build up the edges with strips of paste to make it the required depth. Whenever possible, if the filling does not require a long cooking, bake the pastry- shell over an inverted pie-plate, pricking it many times with a fork to prevent the formation of air bubbles, then fill and finish cooking, Apple dumplings. Use rule for Quick paste (p. io2). Roll out the dough and cut in six equal pieces, as nearly square as possible. Wash, pare, and core the apples, put one in the center of each square, sprinkle with sugar

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