Sweetbread Croquettes

Ingredients

• a pint of this mixture
• a tablespoonful of butter
• a teaspoonful of grated onion
• two heaping tablespoonfuls of flour
• half a pint of boiling water
• the yolks of three raw eggs
• a large platter full of cracker-dust or bread-crumbs

Method

1. 1

   Blanch sweetbreads in salted water, then cool and trim.

2. 2

   In a saucepan, heat butter and onion until colored, then stir in flour and boiling water, letting it boil.

3. 3

   Chop sweetbreads or ham and add to the sauce, stirring until it boils.

4. 4

   Remove from heat, stir in egg yolks, and pour onto an oiled dish to cool.

5. 5

   Prepare a frying kettle with fat, beaten eggs, and crumbs.

6. 6

   Shape the mixture into croquettes, dip in egg, then in crumbs, and fry until golden.

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.

SWEETBREAD CROQUETTES. First blanch the sweetbreads, by soaking them in cold salted water for an hour, and bringing them to the boiling point in more cold salted water ; then lay them in cold water to cool them, and afterward trim off all the flesh and surrounding membrane ; have ready an equal quantity of cold tongue or ham ; for a pint of this mixture, put into a saucepan a tablespoonful of butter, and a teaspoonful of grated onion, and let them begin to color ; then stir in two heaping tablespoonfuls of flour, and half a pint of boiling water, and let the sauce thus made boil; meantime chop or grate the sweetbreads or ham ; add them to the sauce, and let the mixture boil, stirring it all the time ; when the croquette mixture boils, draw it to the side of the fire, stir in 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

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