Potato Croquettes

Ingredients

• 2 cups hot riced potatoes
• 4 tablespoons butter
• Yolks of 2 eggs
• 4 teaspoon onion juice
• 4 teaspoon salt
• 4 teaspoon pepper
• Few grains cayenne
• 4 tablespoon finely chopped parsley

Method

1. 1

   Mix ingredients in order given and beat thoroughly.

2. 2

   Shape, dip in crumbs, egg, and crumbs again.

3. 3

   Fry in deep fat and drain on brown paper.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 24. The excerpt below is the record exactly as published.

4 teaspoon salt Few grains paprika Melt one-half the butter, add flour mixed with sea- sonings and pour on, gradually, hot water. Bring to boiling point and let boil three minutes; then add re- maining butter in small pieces. Family Dinners. 97 APPLE DUMPLINGS. Roll plain paste (see p. 105, under New England Thanksgiving Dinner) very thin and cut in eight squares. Pare and core eight medium-sized apples and place an apple on the centre of each square. Fill each cavity with sugar and add a few grains each, cinna- mon and nutmeg and a bit of butter. Wet edges of pastry with white of egg and fold points over apple. Place in dripping pan and pour around one cup boiling water to which has been added one-half cup of sugar, one-fourth cup of butter and one-half teaspoon cinna- mon. Bake in a hot oven until apples are soft; the time required being about fifty minutes. A few minutes before removing from oven brush over tops with white of egg and sprinkle with sugar. Serve with PEACH BRANDY SAUCE. 4 cup butter 4 cup heavy cream, beaten 1 cup powdered sugar stiff Whites 2 eggs 1 or 2 tablespoons peach Few grains salt brandy Cream the butter, add the sugar gradually, while beating constantly ; then add whites of eggs beaten until stiff, and salt. Put bowl containing mixture in sauce pan of hot water, and stir mixture constantly until thoroughly heated. Remove from fire and add cream and peach brandy. 98 What to Have for Dinner. MENU NO. XXTV. We liwe not upon what we eat, but upon what we di- gest.—W. O. ATWATER. Cream or CELERY Soup. CrotrTons. Bakep Ox JOINTS. Potato CROQUETTES. LErrucr AND CUCUMBER SaLapD. LeMon MERINGUE PIE. a Family Dinners. 99 CREAM OF CELERY SOUP. (See p. 51, under Family Dinners, Menu No. XII.) BAKED OX JOINTS, Cut two ox tails at joints and parboil five mimutes. Wash thoroughly and sauté in butter with two sliced onions until well browned. Add one-third cup flour, three cups water, three cups canned tomatoes, one tea- spoon salt, and one-fourth teaspoon pepper. Turn into a deep earthen pudding dish, cover, and cook in a slow oven three hours. Remove ox tails, and strain sauce and return ox tails and sauce to oven to finish the cooking; then add one and one-half cups carrots, cut in strips and one cup turnips cut in small cubes, parboiled in boiling salted water five minutes. Bake until vegetables are soft. POTATO CROQUETTES. 2 cups hot riced potatoes 4 teaspoon onion juice 4 tablespoons butter Yolks of 2 eggs $ teaspoon salt 4 tablespoon finely chopped 4 teaspoon pepper parsley Few grains cayenne

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