Turkish Croquettes

Ingredients

• a slice of turnip
• a slice of carrot
• a slice of onion
• half a large tin of preserved tomatoes
• a sprig of parsley
• two cloves
• two peppercorns
• 1 saltspoonful of pepper
• 1 teaspoonful of herbs
• 1 teaspoonful of salt
• 1 breakfast-cupful of good brown stock
• 1 breakfast-cupful of uncooked rice
• 2oz. of butter
• one egg, well beaten
• a little cream or tomato sauce

Method

1. 1

   Put turnip, carrot, onion, tomatoes, parsley, cloves, peppercorns, herbs, and salt in a stewpan and stew for 15 minutes.

2. 2

   Pass through a sieve, then take half a pint of the mixture and add brown stock.

3. 3

   When boiling, add rice and cook until liquid is gone.

4. 4

   Add butter, beaten egg, and enough cream or sauce to moisten.

5. 5

   Shape into rolls, coat in crumbs, egg, and crumbs again, then fry until light brown.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 580. The excerpt below is the record exactly as published.

Turkish. Croquettes. — Put a slice each of turnip, carrot, and onion into a stewpan with half a large tin of preserved tomatoes, and season with a sprig of parsley, two cloves, two pepper- corns, 1 saltspoonful of pepper and 1 teaspoonful each of herbs and salt, and stew for a-quarter-of-an-hour. Pass the mass through a sieve, and then take j pint of the mixture and put it into a saucepan with 1 breakfast-cupful of good brown stock, highly seasoned ; put it on the fire, and when it boils add 1 breakfast-cupful of uncooked rice. Boil until all the liquor has gone, and then add 2oz. of butter ; put the pan on the side of the fire until the rice is soft and done, and add one egg, well beaten, and a little cream or tomato sauce, using only sufficient to moisten. Take the mass out of the pan and let it cool ; shape it into rolls and put them first into crumbs, then into egg,»and then into crumbs again ; put them into a frying-pan of boiling fat, and fry until done to a light brown colour. Then serve. The rice may be parboiled for five or six minutes, as it is easier to cook in clear water than in stock. croquignoi.es. — These are described as a sort of hard, dry, crisp, pasty cake, having some resem- blance to cracknels. They are prepared as described, below, with some few trifling variations. (1) Blanch and pound 5oz. of sweet and 3oz. of bitter almonds, gradually adding a little white of egg to prevent oiling. Sift jib. of flour on to a board, make a bay, mix in the almonds, fib. of crushed loaf sugar, the yolks of four eggs, and a very little salt. Work the paste four times, roll it out to about jin. in thickness, cut it into strips and then into pieces about the size of filberts, round them in the palm of the hand, put on well-waxed baking-sheets, place in a slack oven, and let them cook until of a rich colour. Take them out and use immediately. (2) Put fib. of flour into a basin with 1 teaspoonful of suga

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