Potato Croquettes

Ingredients

• two cups cold mashed potatoes
• two well-beaten eggs
• one tablespoon melted butter
• a teaspoon fine bread-crumbs
• salt
• pepper
• a little chopped parsley

Method

1. 1

   Mix all ingredients well, shape into balls, single-bread, and fry.

2. 2

   Alternatively, melt butter, add milk, boil, then add potatoes, stir, and cool before shaping.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 228. The excerpt below is the record exactly as published.

two well-beaten eggs and a pinch of salt, beat thoroughly and make into balls or rolls. Some add a cup milk by degrees ana two teaspoons sugar. Single-bread them and firy. Serve with syrup or a sweet sauce. Lobster Croquettes. — Finely chop the meat of a lobster, work in two tablespoons butter — melted, but not hot — ^then a teaspoon each anchovy sauce and lemon juice, a little salt, pepper, mace and lemon^ peel, two raw eggs, and lastly a half cup bread-crumbs. Make into egg shapes, single-bread them and fry quickly. Drain thoroughly and serve very hot. These croquettes are delicious. The dish should be samished with slices of lemon. Pass milk or cream crackers with them. Meat Croquettes. — Take cold chicken, or roast or boiled beef or veal, mince very fine, moisten with cold gravy if at hand, or moisten well, and add one egg, season with pepper, salt, and an onion, or sage ; make into small cakes or rolls, single-bread, and fry in lard and butter. One cup fresh boiled rice may be added before making into cakes. Or, take one-quarter as much cold potato, either mashed or chopped _^ and pounded fine, as cold cooked beef or meat Meatcroqortte.'"'^ of auy klud, choppcd very fine, with gravy or cream enough to moisten, add one beaten egg and pepper and salt to taste, with a pinch of marjoram ; mix, season, and form into balls. Double-bread them and fry in hot lard to delicate brown.. Drain and serve hot. Bread-crumbs may be used instead of potato, using half and half, or any proportion wished ; or one-third^ meat, Sotatoes and bread-crumbs. For Fresh Meat Croquettes take any 'esh meat, beef, veal or mutton, and grind through a small meat cutter, or chop and pound very thoroughly to a jelly, then add Quarter as much either bread-crumbs or potatoes : add egg, etc., and nish as above. Or, prepare meat as above, aad pepper and salt, and one-fourth as much bread-crumbs as meat, moisten with a little boiled milk that has cooled, add one egg, a little chopped onion, and single-bread and fry in a little butter, or immerse in hot fat Oyster Croquettes. — Take half pint each raw oysters and cooked veal, a heaping tablespoon butter, three of cracker-crumbs, 272 CROQUETTES. yolks of two eggs, one tablespoon onion juice ; chop oysters and veal very fine, soak the crackers in oyster-liquor, and then mix all the ingredients and shape, single-bread in cracker-dust and fry. The butter should be softened before mixing. Parsnijf Croquettes. — Boil six parsnips till tender : when cold frate and mix with two eggs, season and add flour, and shape into alls, single-bread or not, ana fry by immersion ; or fry plainly in a little oil, drippings or lard. Potato Croquettes. — Two cups cold mashed potatoes, two well- beaten eggs, one tablespoon melted butter, a teaspoon fine bread- crumbs, salt, pepper and a little chopped parsley

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