Turkey Croquettes

Ingredients

• a pint of the chopped and seasoned meat
• a heaping tablespoonful butter
• two level tablespoonfuls of flour
• a cupful of hot milk
• Salt to taste

Method

1. 1

   Make a cream sauce with butter, flour, and hot milk.

2. 2

   Add the seasoned meat and mix well.

3. 3

   Cool until stiff, form into cones, dip in beaten egg, roll in crumbs, and bake in a greased bag.

4. 4

   Garnish with parsley before serving.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 37. The excerpt below is the record exactly as published.

Turkey Croquettes. — Chop the fragments of turkey or other left over meats very fine, adding for seasoning a small portion of bologna, ham or tongue together with a bit of fine minced onion or onion juice, salt, pepper and parsley. Make a thick cream sauce, allowing for a pint of the chopped and seasoned meat the following portions: Put into a saucepan a heaping tablespoonful butter and two level tablespoonfuls of flour. As soon as blend- ed, pour in a cupful of hot milk stirring until thick and smooth. Salt to taste

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