Shad-roes Croquettes

Ingredients

• two shad-roes
• a teacupful of cream
• a tablespoonful of thick stock
• 1 oz. of butter
• two tablespoonfuls of flour
• the yolks of two eggs
• a tablespoonful of minced parsley
• the juice of a small lemon
• half a teaspoonful of salt
• a dash of cayenne

Method

1. 1

   Wash the shad-roes, simmer in boiling salt water for fifteen minutes, then remove the skin and mash.

2. 2

   Boil cream and stock, rub butter and flour together, add to the boiling milk, beat in egg yolks, then add shad-roe, parsley, lemon juice, salt, and cayenne.

3. 3

   Mix well, cool, form into croquettes, dip in beaten egg and cracker meal, and fry in boiling fat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 143. The excerpt below is the record exactly as published.

Shad-roe Croquettes. — Wash two shad-roes ; put them in a saucepan of boiling salt water, and set on the fire to simmer slowly for fifteen minutes. Take from the water, re- move the skin, and mash them. Put a teacupful of cream in a small sauce- pan with a table-spoonful of thick stock, and set on to boil. Rub I oz. of butter and two table-spoonfuls of flour together, and add to the boil- 5 Shad-roes en Brochettes FISH Smelts, Broiled ing milk; beat in the yolks of two eggs ; take from the fire ; add the shad-roe, with a table-spoonful of minced parsley, the juice of a small lemon, half a teaspoonful of salt, and a dash of cayenne

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