Sole Croquettes

Ingredients

• the remains of cold dressed sole
• the yolks of three eggs
• a little nutmeg
• pepper
• salt
• a quarter of a teaspoonful of chopped onion
• a teaspoonful of oil
• roll them in bread-crumbs

Method

1. 1

   Lift flesh from bones, tear into flakes, mix with white sauce, egg yolks, nutmeg, pepper, and salt.

2. 2

   Stir over heat until eggs set, cool, shape into balls, dip in egg and breadcrumbs, fry until crisp.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1836. The excerpt below is the record exactly as published.

Sole Croquettes.— Take the remains of cold dressed sole, lift the flesh from the bones, and tear it into flakes with two forks ; then put it into a saucepan with a small proportion of white sauce, the yolks of three eggs, and a little nutmeg, pepper, and salt. A quarter of a tea-spoonful of chopped onion may be added if liked, or the saucepan can be rubbed with a freshly-cut onion. Stir the mixture over the fire for a few minutes till the eggs are set, spread it on a dish, and leave it in a cool place till it is firm and cold. Divide the croquette- meat into equal-sized parts, and roll these to the shape of corks or balls. Dip them in an egg which has been beaten up with a tea-spoonful of oil and a little salt and pepper, roU them in bread-crumbs,

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