Shrimp Croquettes

Ingredients

• i pint fresh picked shrimps
• 1 pint water
• 2 or 3 tablespoonfuls cream
• A little pepper
• cayenne
• and some mint
• 1 egg
• 1 lb. bread crumbs
• 2 oz. butter
• 2 oz. flour
• A little lemon juice
• A little salt
• Fat for frying

Method

1. 1

   Rub the butter and flour together in a small saucepan over a gentle heat until the butter is dissolved, then add water; beat well, and allow it to cook thoroughly; then add all the seasonings, cream, and shrimps slightly minced; re-heat but do not boil.

2. 2

   Spread on a plate to cool and set; when firm, roll out about half an inch thick, cut in rounds, squares, or any shape preferred, round, ball, or pear shape.

3. 3

   Paint them all over with the egg, which should be beaten, and roll in the bread crumbs; put in frying basket, and fry in smoking hot fat; garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 7. The excerpt below is the record exactly as published.

cayenne Remove the brown skin from the plaice, cut down the centre of the fish as for filleting ; raise the fillets to the fins, but do not remove them ; prepare the forcemeat of above ingredients, mixing it all together with the egg ; lay this under each of the fillets, lay the fish in a dripping tin, and pour round the stock ; bake 20 to 30 minutes, according to size. E»ish, and strain over the gravy, which must be nicely seasoned ; serve hot. No. 36. i pint fresh picked shrimps 1 pint water 2 or 3 tablespoonfuls cream A little pepper, cayenne, and some mint 1 egg SHRIMP CROQUETTES. 1 lb. bread crumbs 2 oz. butter 2 oz. flour A little lemon juice A little salt Fat for frying Rub the butter and flour together in a small saucepan over a gentle heat until the butter is dissolved, then add water ; beat well, and allow it to cook thoroughly ; then add all the seasonings, cream, and shrimps slightly minced ; re-heat but do not boil. Spread on a plate to cool and set ; when firm. 16 roll out about half an inch thick, cut in rounds, squares, or any shape prefen-ed, round, ball, or pear shape. Paint them all over with the egg, which should be beaten, and roll in the bread crumbs ; put in frying basket, and fry in smoking hot fat ; garnish with parsley. No. 37. SOLE (Fried). 1 sole _ A little pepper and salt 1 egg

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