Sweetbread Croquettes

Ingredients

• the yolks of three raw eggs
• two or three eggs beaten smooth
• a large platter full of cracker-dust or bread-crumbs
• a frying-kettle half full of fat

Method

1. 1

   Boil the croquette mixture, stir in the yolks of eggs, and cool on an oiled dish.

2. 2

   Shape into cork-shaped rolls, coat with cracker-dust, dip in beaten egg, and coat again.

3. 3

   Fry in hot fat until golden brown.

4. 4

   Drain on brown paper and serve hot with lemon or parsley garnish.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 158. The excerpt below is the record exactly as published.

the yolks of three raw eggs, and pour it on an oiled dish to cool. Have ready a frying-kettle half full of fat over the fire, a dish containing two or three eggs beaten smooth, and a large platter full of cracker-dust or bread-crumbs ; wet the 282 PRACTICAL AMERICAN COOKERY. hands with cold water, and make the croquette mixture up in small cork-shaped rolls; put the croquettes first in the cracker-dust, then into the beaten egg, and again in the cracker-dust; smooth them on the outside, and fry them golden brown in the hot fat ; when the croquettes are nicely browned, put them on brown paper for a moment to free them from grease, and then serve them hot. A lemon sliced, or some, fresh parsley, will make a good garnish for sweet- bread croquettes. srain croquettes Can be made in tlie same way BROILED SWEETBREADS. For this dish, the sweetbreads may be used either blanched or simply washed and trimmed. Split them, dip them in butter melted and seasoned with pepper and salt, lay them between the bars of a double wire gridiron, and broil them over a hot fire until they are a delicate brown color on both sides ; serve them hot at once, as they deteriorate by stand- ing after they are cooked. FRIED SWEETBREADS. Prepare the sweetbreads- by blanching them ; cut them across in slices half an inch thick, and season them lightly with pepper and salt ; have ready over the fire a frying- kettle half full of smoking-hot fat ; roll the slices of sweet- bread in finely sifted cracker or bread crumbs, dip them in beaten egg, roll them again in the crumbs, and then fry them golden brown in the hot fat; when they are done, remove them from the fat with a skimmer, lay them on brown paper for a moment to free them from grease, and then serve them hot. SIDE-D/SHES {ENTHMES). 283 SWEETBREADS IN THE CHAFING-DISB. If sweetbreads are prepared as directed in the preceding recipe until they are ready to fry, they can be quickly browned at the table in a chafing-dish, just enough butter being used to prevent burning. The more quickly sweet- breads are fried, the better they are ; hence the advantage of cooking them in a chafing-dish. RAGOUT OF SWEETBREADS AND MUSHROOMS FOR VOL-AU-VENT. To make this ragoiif, use carfned button mushrooms, and sweetbreads blanched according to directions given else- where. Cut the mushrooms and sweetbreads into half-inch pieces. For a quart vol-au-vent case, use a can of mush- rooms and two large or four small sweetbreads ; put over the fire, in a thick saucepan, two tablespoonfuls each of flour and butter, and stir them until they begin to bubble ; then gradually stir in the liquor in which the mushrooms were canned, and enough white broth, cream, or milk to make a sauce thick enough to coat the spoon; put the sweet- breads and mushrooms into this sauce, season it palatably with salt and white pepper, and let it simmer until the sweetbreads are entirely white and tender ; if they are good this will be in about five minutes, as they will have been partly cooked in blanching ; the mushrooms are cooked in canning. If when the ragout is done, it has' become too thick, thin it with a litde milk, and see that it is palatably seasoned ; add to it the beaten yolks of two raw eggs, and a glass of wine, and use it for a vol-au-vent as directed in the recipe for ragoUt of oysters for vol-au-vent. HOW TO BOIL CALF'S HEAD AND FEET. Have the butcher remove the hair (by scalding and scrap- ing) and the teeth and eyes from the head, and split it in 284 PRACTICAL AMERICAN COOKERY. two pieces without cutting the tongue or brains; lay the brains in cold water containing a handful of salt, until it is time to cook them; thoroughly wash the head in plenty of cold water, carefully scraping the interior of the jiasal passage and the mouth ; have the butcher remove the hair from the feet, by scalding and scraping them, and split them in halves ; put the head, feet, and tongue, over the fire in enough cold water to cover them, with a heaping tablespoon- ful of salt, and a teaspoonful of whole peppercorns, or a small red pepper, and boil them until the bones can be pulled out easily ; the broth in which the head is boiled is to be strained, and saved for soup ; the tongue is to be taken up as soon as it is tender, the skin stripped ofif, and the tongue wrapped in a wet cloth and kept in a cool place until it is wanted. After the brains have lain for an hour in cold water, pull off all the outer membrane, being careful not to break the substance of the brain in removing the membrane from between the folds. When the brain is quite freed from the membrane, put it over the fire in enough cold water to cover it, with a teaspoonful each of salt and whole peppercorns, and let it boil for ten or fifteen minutes ; then cool it, wrap it in a wet cloth, and keep it in a cool place until it is wanted for forcemeat balls for- garnishing the calf s head, made by mixing it with an equal quantity of bread-crumbs, two raw eggs, and salt and pepper, and then either frying or poaching them. If it is desired, the brain may be heated in any good sauce, and served as a separate dish ; or the brain may be made into fritters or croquettes, . like sweetbread croquettes

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