Veal Croquettes, No. 2

Ingredients

• cold cooked veal
• salt
• pepper
• cayenne
• onion juice
• celery salt
• parsley
• lemon juice
• moisten with beaten egg
• white sauce

Method

1. 1

   Chop cold cooked veal very fine.

2. 2

   Season highly with salt, pepper, cayenne, onion juice, celery salt, parsley and a little lemon juice if you wish.

3. 3

   Moisten with beaten egg and white sauce.

4. 4

   Mold into any desired shape, roll in fine bread crumbs, then coat over with egg, either white alone or yellow and white to which has been added a tablespoon of water.

5. 5

   Cover with crumbs again and fry in smoking hot fat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 11. The excerpt below is the record exactly as published.

Veal Croquettes, No. 2. THE TWIN-CITY HOUSEWIFE nineteen Potato Croquettes, No. 2 Two cups mashed potatoes, yolks of two eggs, two tablespoons of cream, one tablespoon chopped parsley, one teaspoon lemon juice, a piece of butter the size of a walnut, one teaspoon of salt, and a dash of cayenne. Beat the yolks light and mix all ingredients together. Form into croquettes, roll in egg, then in bread crumbs and fry in boiling lard two or three ata time. This will make twelve croquettes. —Mrs. M. F. Patterson. Macaroni Croquettes Four ounces of macaroni, yolks of two eggs, two tablespoons of butter, two tablespoons of grated cheese, three-fourths of a cup milk, salt and pepper to taste. Boil the macaroni twenty-fiae minutes, drain and lay in cold water, drain again and chop fine. Put the milk on to boil, melt the butter and to it add the flour and stir until smooth. Stir this into the boiling milk and keep stirring until it thickens; then add the cheese, macaroni, salt, pepper and the well-beaten yolks. Cook one minute, when cool form into cone-shaped croquettes and fry in hot lard.—Mrs. F. G. Schaum. Rice Croquettes One quart of milk, one cup of rice, one tablespoon of chopped parsley, yolks of four eggs, salt and white pepper to taste. Wash rice and put in a double boiler with the milk about one hour, or until very thick. Take from the vessel, beat until smooth. Add the yolks - of the eggs, parsley and other seasoning and turn into a dish to cool. When thoroughly cool form into shapes, dip into beaten egg and then into cracker crumbs and fry in boiling oil or fat—Mrs. W. A. Whitaker. Veal Croquettes, No. 1 Put cold veal through meat chopper, add a set of brains cooked until tender, season with salt and pepper and moisten with an egg. Form in shapes, dip in raw egg and cracker meal and fry in hot lard. —Mrs. J. M. Lentz. Veal Croquettes, No. 2 Chop cold cooked veal very fine. Season highly with salt, pep- per, cayenne, onion juice, celery salt, parsley and a little lemon juice if you wish. Moisten with beaten egg and white sauce

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