Tomato Croquettes

Ingredients

• two cups tomato
• four cloves
• two slices onion
• two peppercorns
• one half teaspoon salt
• one fourth teaspoon paprika
• three tablespoons butter
• one fourth cup cornstarch
• one egg
• dip in crumbs
• fry in deep fat

Method

1. 1

   Mix tomato, cloves, onion, peppercorns, salt, and paprika.

2. 2

   Cook for ten minutes and press through a sieve.

3. 3

   Melt butter, add cornstarch and strained tomato mixture, boil for ten minutes.

4. 4

   Cool, add egg, pour into buttered pan, chill, cut into squares, dip in crumbs, and fry.

5. 5

   Drain on brown paper and serve.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 62. The excerpt below is the record exactly as published.

Tomato Croquettes Mix two cups tomato, four cloves, two slices onion, two peppercorns, one half teaspoon salt and one fourth tea- spoon paprika. Cook ten minutes and press through a sieve. Melt three tablespoons butter; add one fourth cup cornstarch and strained tomato mixture; boil ten minutes. Cool slightly, add one egg^ pour into buttered pan, chill, cut in squares, dip in crumbs, egg and crumbs, fry in deep fat

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