Shrimp Croquettes

Ingredients

• a cup of shrimp
• half a cup of bread crumbs
• half a cup of sweet milk
• a teaspoonful of butter
• the unbeaten white of an egg

Method

1. 1

   Prepare like lobster croquettes, omitting mustard.

2. 2

   Fry and serve in the same manner.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 63. The excerpt below is the record exactly as published.

half a cup of sweet milk, a teaspoonful of melted butter, salt and pepper to taste, and the unbeaten white of an Q.^g, mix well together, fry by the spoonful in hot grease, drain on cheese-cloth, and serve with poached eggs or breakfast bacon. Lobster Croquettes. — To a cup of picked up lobster add half a cup of bread crumbs softened in half a cup of sweet milk, salt and pepper to taste, a dust of mus- tard, and the unbeaten white of an ^%%. Mix well to- gether, fry in spoonfuls in hot fat, drain on cheese-cloth, and serve. 144 '^^^ -^^^ ^f Cookery. Shrimp Croquettes. — Prepare like lobster, omitting the mustard, and fry and serve in the same manner. Codfish Balls. — To a cup of salt codfish, cut in small pieces, freed from skin and bone, and well washed in cold water, add a cup of raw potato cut also in small pieces. Put in a sauce-pan, cover with boiling water, and simmer gently until the potato is cooked. Then drain, dry off carefully, mash the codfish and potato to- gether, add a dust of white pepper, a tablespoonful of sweet milk, a teaspoonful of butter, and the unbeaten whites of two eggs, or one whole ^%%. Fry in spoon- fuls in hot fat, drain on cheese-cloth, and serve with poached eggs on toast. Chicken Croquettes No. i — To one cup of finely chopped chicken, either boiled, stewed, or roasted, add half a cup of bread crumbs

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