Veal Croquettes

Ingredients

• Chop cold veal fine
• season highly with salt
• pepper
• cayenne
• onion juice
• celery salt
• parsley
• If you like, add half the amount of oysters, parboiled and drained
• Moisten with beaten egg and white sauce

Method

1. 1

   Shape into rolls.

2. 2

   Roll in fine bread crumbs, egg, and crumbs again, and fry in smoking hot fat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 165. The excerpt below is the record exactly as published.

Veal Croquettes, — Chop cold veal fine; season highly with salt., pepper., cayenne., onion juice ^ celery salt., and pars- ley. If you like, add half the amount of oysters., parboiled and drained. Moisten with beaten egg and white sauce. Shape into rolls. Koll in fine bread crumbs., egg., and crumbs again, and fry in smoking hot fat. Oyster Croquettes. — Parboil and drain one pint of oysters. Cut them into quarters, and mix with cream sauce enough to hold them together. Season with salt and pepper. Shape, roll in crumbs., then in egg., then in crumbs again, and fry. Sweetbread Croquettes, — Oyie parboiled sweetbread., half a can of 7nushrooms^ chopped fine, and half a cup of warm 28o The Boston Cook Book. boiled rice. Season to taste with salt and pepper^ and moisten with hot thick cream sauce until soft enough to be handled. When cool, shape, roll in crumbs^ then in egg^ and again in crumbs^ and fry. Calf s brains may be parboiled and mixed with sweetbreads or chicken for croquettes. Lobster Croquettes. — One pint of lobster meat^ cut fine. Season with one saltspoonful of salt, one saltspoonful of mus- tard., and a little cayenne, and moisten with one cup of thick cream sauce. Cool, and shape into rolls. Roll in crumbs, egg, and crumbs again, and fry in smoking hot fat. Drain on paper. Lobster Cutlets. — Prepare the lobster as for croquettes, and spread it half an inch thick on a platter. Cut into the shape of cutlets. Roll in crumbs^ egg, and crumbs again. Fry in smoking hot fat. Drain, and serve with a claw to represent the bone. Salmon, or any fish croquettes or cutlets are made in the same way. Clam Croquettes. — Steam the clams. Remove the shells, thin skin, black end, and the dark substance from the soft part. Cut the "leather straps," with the scissors, into small bits. Mix these and the soft part with a thick cream sauce, season with salt and pepper, and shape into rolls. Roll in fine bread crumbs, dip in beaten egg, then roll in crumbs again. Fry in smoking hot lard. Potato Croquettes. — One pint of hot mashed potatoes, one tablespoonful of butter, half a saltspoonful of white pepper, a speck of cayenne, half a teaspoonful of salt, half a teaspoon- ful of celery salt, a few drops of onion juice, and the yolk of one egg. Mix all but the egg, and beat until very light. When slightly cool, add the 3'olk of the egg, and mix well. Rub through a sieve and add one teaspoonful of chopped parsley

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