Veal Croquettes

Ingredients

• enough meat left from the preceding evening to fill 1 c
• Make 1 c Thick White Sauce (4 T flour)
• add to it 1/2 c breadcrumbs
• 3 1/2 t onion juice
• 1 T each, chopped celery
• and parsley
• 1/2 t salt
• then egg and crumb
• fry in deep hot fat until brown

Method

1. 1

   Grind the meat and make a thick white sauce.

2. 2

   Mix in breadcrumbs, onion juice, celery, parsley, salt, and meat.

3. 3

   Shape as desired, egg and crumb, and fry in hot fat until brown.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 166. The excerpt below is the record exactly as published.

VEAL CROQUETTES CURRANT JELLY POTATO BISCUITS TEA Veal Croquettes Grind enough meat left from the preceding evening to fill I c. Make i c Thick White Sauce (4 T flour), add to it ^ c breadcrumbs, 3^ t onion juice, i T each, chopped celery and parsley, ^ t salt and the chopped meat. Mix thoroughly and when cold shape as desired, cone, square. 302 LESSONS IN COOKING cylinder, etc., then egg and crumb, and fry in deep hot fat until brown

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