Turkey Croquettes a l'Anna
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 312. The excerpt below is the record exactly as published.
turkey that has been cooked or roasted. Put through machine once. Make a very thick cream sauce from butter, flour, and milk. Measure the turkey by the cup. To each cup of tur¬ key take three tablespoons hot cream sauce that has been flavored with sherry, pepper and salt. Take tablespoonfuls of the mixture and put on a platter; when beginning to get cold, form them in the shape of oblong croquettes thick in the centre and pointed at each end. Roll in egg and fresh bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.