Sweetbread Croquettes

Ingredients

• two pairs of sweetbreads
• three-quarters pint cream
• a little pepper
• a little salt
• five tablespoons mushrooms
• three tablespoons butter
• one and a half tablespoons flour
• one dessertspoon lemon juice
• two eggs

Method

1. 1

   Scald sweetbreads for about ten minutes and chop fine.

2. 2

   Mix with cream, mushrooms, butter, flour, lemon juice, and season.

3. 3

   Drop into hot fat and brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 121. The excerpt below is the record exactly as published.

Sweetbread Croquettes Take two pairs of sweetbreads and three-quarters pint cream, a little pepper and salt to taste, five tablespoons mush- rooms and three tablespoons butter, one and a half tablespoons flour, one dessertspoon lemon juice and two eggs ; scald thoroughly the sweetbreads for about ten minutes and chop very fine; also chop mushrooms; mix all together and season; heat cream,- drop in hot fat and brown. Beef Croquettes One and a half pounds chopped beef, one cup of chopped stale bread, one egg, salt and pepper; mix all together; make into small cakes and fry in hot beef dripping. Meat Croquettes One cup of sweet milk, one-half cup of chopped crackers cooked in milk on back of stove until soft, one cup of meat chopped fine, one egg, salt and pepper to taste, one onion chopped fine, dip in beaten egg, roll in crackers or corn meal, fry a nice brown in buttered pan. Meat Croquettes One pint of milk, one pint chopped meat; thicken the milk with three tablespoons of flour; season with onion, butter, salt, mace; after it is cooked stir in an egg; add chopped meat till moist, let it get cold and then dip into cracker crumbs or bread crumbs and fry like doughnuts. Beef and Rice Croquettes Mix one cup of raw beef from the top of the round, chopped fine, with one-third cup washed rice; add half a teaspoon of pepper and a dash of cayenne. Cook a cabbage in boiling salted water two or three minutes, so that the leaves may be pliable and removed from the head in perfect condition. Re- move the leaves, one by one, and in each wrap a rounding tea- spoon of the beef and rice. Lay the croquettes in a baking-dish, and bake one hour in a moderate oven. Serve arranged on a dish with the tomato sauce poured around them. If the sauce becomes too thick in cooking, dilute with stock or water. 238 The Toronto Cook Book Chicken or Turkey Croquettes Scald cup of rich milk in double boiler, add one tablespoon of butter and two of flour, rubbed smoothly together, and stir until thick; season to taste and add beaten yolks of two eggs; add pint cold chopped chicken or turkey and set away until cold; flour the hands and mould, dipping each croquette in slightly beaten egg, then in bread crumbs, and fry in smoking hot lard. Baked Croquettes One pound of round steak, one pint sweet milk, one cup flour, one egg, salt and pepper. Chop steak; beat egg very light, then add milk and pour on the flour gradually, beating smooth; butter a two-quart dish, put the meat in dish and season well, and over it pour the batter; bake an hour in a mod- erate oven. Serve hot. Chicken Croquettes Eight pounds chicken chopped fine, one pint milk heated in a double boiler with a piece of butter the size of a large egg; add three tablespoons of flour. When thick mix the cayenne pepper; mix well with the beaten eggs; roll out and dip first in beaten egg, then in chopped crackers, and then fry. Queen City Croquettes Take one cup cold cooked chicken; season with a little salt

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