Veal Croquettes

Ingredients

• some cold dressed veal
• four ounces of ham, tongue, or bacon
• an ounce of butter
• one tablespoonful of thick cream
• one tablespoonful of very strong stock
• salt
• white pepper
• grated nutmeg

Method

1. 1

   Remove skin, gristle, and sinew from veal.

2. 2

   Mince finely and mix with minced ham, tongue, or bacon.

3. 3

   Season with salt, pepper, and nutmeg.

4. 4

   Stir in butter rolled in flour, cream, and stock over gentle heat for 15 minutes.

5. 5

   Spread mixture to 1 inch thick, cool, form into balls, egg and breadcrumb them twice.

6. 6

   Fry in boiling fat until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2118. The excerpt below is the record exactly as published.

eal, Croquettes of. — Eemove the skin, gristle, and sinew from some cold dressed veal. Mince it finely, and with one pound of veal mince four ounces of ham, tongue, or bacon. Season the mixture with salt, white pepper, and grated nutmeg, and put it in a saucepan ; stir for a quarter of an hour over a gentle fire with an ounce of butter rolled in flour, one table- spoonful of thick cream, and one table-spoonful of very strong stoc

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