Salt Codfish Croquettes

Ingredients

• 1 pound salt codfish
• 1 ounce butter
• 1 fine-chopped onion
• 1 tablespoonful flour
• 1/2 cupful milk
• 1/2 teaspoonful white pepper
• 1/2 teaspoonful English mustard
• 1 teaspoonful fine-chopped parsley
• 1 well-beaten egg
• 1 yolk

Method

1. 1

   Soak codfish in cold water, pick into pieces, and rinse.

2. 2

   Cook onion in butter, add flour, then milk, pepper, and mustard.

3. 3

   Stir in codfish, parsley, egg, and yolk.

4. 4

   Spread mixture in a pan to cool.

5. 5

   Form into croquettes, dip in egg, roll in bread crumbs, and fry until golden brown.

6. 6

   Serve with caper or tomato sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 123. The excerpt below is the record exactly as published.

Salt Codfish Croquettes. — Soak 1 pound salt codfish in cold water for several hours, then pick it into small pieces, place in a saucepan over the fire, cover with cold water ; when nearly boiling, pour the fish into a colander, rinse off with cold water ; return it in a saucepan to the fire, cover with cold water ; when nearly boiling, remove and drain the fish on a sieve. Place a saucepan with 1 ounce butter and 1 fine-chopped onion over the fire, cook 5 min- utes ; add 1 tablespoonf ul fiour, stir 3 minutes ; then add Y2 cupful milk, Ya teaspoonful white pepper, Y^ teaspoonful English mustard, cook 3 minutes ; add the codfish, 1 teaspoonful fine-chopped parsley, 1 well-beaten egg, and 1 yolk

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