Veal Croquettes

Ingredients

• 2 cups chopped, cooked veal
• Few grains cayenne
• 1/2 teaspoon salt
• Few drops onion juice
• 1% teaspoon pepper
• 1 egg yolk
• 1 cup Croquette Sauce (p. 397)

Method

1. 1

   Combine ingredients.

2. 2

   Shape, crumb, fry, and drain.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 167. The excerpt below is the record exactly as published.

VEAL CROQUETTES 2 cups chopped, cooked veal Few grains cayenne Y% teaspoon salt Few drops onion juice 1% teaspoon pepper 1 egg yolk 1 cup Croquette Sauce (p. 397) Combine ingredients. Shape, crumb, fry, and drain (see Cro- quettes, p. 396). Makes 12 or more. 402 THE BOSTON COOKING-SCHOOL COOK BOOK i SWEETBREAD CUTLETS, A LA VICTORIA 2 cups chopped, parboiled Slight grating nutmeg sweetbreads (p. 320) 1 teaspoon finely chopped 2 teaspoons lemon juice parsley Y teaspoon salt 1 egg, slightly beaten Yg teaspoon pepper 1 cup Croquette Sauce (p. 397) Season sweetbreads. Add egg to sauce and combine mixtures. Chill, shape like cutlets, crumb, and fry (see Croquettes, p. 396). Make a cut in small end of each cutlet and insert in each a piece of cold, boiled macaroni 14% inches long. Serve with Allemande Sauce (p. 195). Chopped mushrooms may replace part of sweet- breads. Makes 12 or more croquettes. EPIGRAMS OF SWEETBREADS 1 sweetbread, parboiled (p. 320) 2% tablespoons flour ¥% teaspoon finely Y% cup stock chopped shallot or onion 2 tablespoons cream 1% tablespoons butter 1 egg yolk 3 tablespoons chopped mushrooms Salt and pepper Drain sweetbread, place in small mold, cover, and press with weight. Cut in half-inch slices. Cook shallot and butter 3 min- utes, add mushrooms, cook 3 minutes, add other ingredients, stir and cook until thick. Spread pieces of sweetbread with mixture. Chill, crumb, fry, and drain (see Croquettes, p. 396). ~ CROMESQUIS A LA RUSSE Y cup cooked finnan haddie, ¥% cup Croquette Sauce (p. 397), separated in small pieces made without salt French Pancakes (p. 106) 1 egg, slightly beaten Cayenne Add finnan haddie to sauce. Chill. Cut pancakes in pieces 2 by 4 inches. On lower halves of pieces put 1 tablespoon mixture. Brush edges with beaten egg, fold over upper halves, press edges firmly together. Crumb, fry, and drain (see Croquettes, p. 396). Makes 16. CHAPTER 29 CHAFING—DISH RECIPES AND Pad LY FICLINGS PATTY SHELLS, CROUSTADES, TIMBALE CASES, ETC. A creamed mixture of fish, shellfish, meat, or mushrooms may be served in Swedish Timbale Cases, Croustades of Bread, Dresden Patties, Mashed-Potato Baskets, Rice Croustades or in Patty Shells (p. 619), Bouchées (p. 620), Vol-au-Vents (p. 620), or Pastry Boats (p. 642). Consult Index for Creamed Chicken, Creamed Mushrooms, etc. Any of the fillings in this chapter may be served on toast or in ramekin dishes (p. 411). CROUSTADES OF BREAD Cut stale bread in 2-inch slices, and slice in diamonds, squares, or circles. Remove centers, leaving cases. Brush over with melted butter, and brown in oven, or fry in deep fat (390° F.). Dresden Patties. Before frying, dip in egg, slightly beaten, diluted with 2 tablespoons milk to each egg and seasoned with salt. Soak thoroughly. Drain. MASHED-POTATO BASKETS 3 cups hot, mashed potatoes 3 egg yolks, slightly beaten 3 tablespoons butter Milk to moisten 1 teaspoon salt 1 egg white, slightly beaten Add butter, salt, egg yolks, and milk to potatoes. Shape in small baskets with pastry bag and tube. Brush over with egg white and brown in oven. Make handles of parsley. 404 THE BOSTON COOKING-SCHOOL COOK BOOK RICE CROUSTADES 1 cup rice 1 egg yolk, slightly beaten 3 cups Veal or Chicken Stock (p. 150) Slight grating nutmeg 34 cup Croquette Sauce (p. 397) 1% teaspoon salt

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