Sweet-bread Croquettes

Ingredients

• two sweet-breads
• a half box or four mushrooms
• a tablespoon and a half butter
• a gill good stock or cream
• the beaten yolks of two eggs
• kettle of hot fat

Method

1. 1

   Cut sweet-breads and mushrooms into dice.

2. 2

   Melt butter in a saucepan until browned, then stir in stock or cream.

3. 3

   Add diced mushrooms and sweet-breads, heat thoroughly, then remove from fire and stir in beaten yolks.

4. 4

   Form into rolls, double-bread them, and fry in hot fat.

5. 5

   Serve alone or with sauce.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 380. The excerpt below is the record exactly as published.

two sweet-breads mto dice ; cut a half box or four mushrooms into dice also ; put tablespoon and a half butter in saucepan and when it browns stir and cook until smootn ; then stir in a gill good stock or cream, add the diced mushrooms and sweet-breads, and when thoroughly heated take from fire and add beaten yolks of two- eggs ; return to fire a moment to "set" the yolks, but do not boiL When cool form into rolls or any shape liked, (see Croquettes )y double-bread them and fry by dropping in kettle of hot fat

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