Spaghetti Croquettes

Ingredients

• half a gill of good white sauce
• half that of tomato puree
• two tablespoonfuls of grated Parmesan cheese
• brush them over with egg
• roll them in finely sifted crumbs
• serve upon a hot napkin dusted over with grated Parmesan

Method

1. 1

   Drain and chop the spaghetti, return to the hot pan, moisten with white sauce and tomato puree, stirring in grated Parmesan.

2. 2

   Work over the fire until stiff, shape into discs, cool, then shape into ovals or rounds.

3. 3

   Brush with egg, roll in crumbs, and fry in hot fat until golden.

4. 4

   Drain and serve.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 29. The excerpt below is the record exactly as published.

half a gill of good white sauce and half that of tomato puree (both hot), stirring in with it two tablespoonfuls of grated Parmesan cheese. Work it over the fire till quite stiff, then turn the mixture out upon a dish, patting it into the shape of a disc about an inch thick, and put it aside to get cold and firm. When wanted, divide the mixture into equal parts, and with two spoons shape them neatly in small ovals, rounds, or cork-shapes ; brush them over with egg, roll them in finely sifted crumbs, with which grated Parmesan has been mixed, and fry the croquettes thus made in very hot fat. When of a rich golden tint, drain them, dry them on a drainer, and serve upon a hot napkin dusted over with grated Parmesan

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