Veal Croquettes, No. 3

Ingredients

• cold veal
• salt
• pepper
• parsley
• moisten with white sauce
• white sauce
• one-half pint hot cream or milk
• one-half teaspoon of salt
• a dash of cayenne pepper
• a little black pepper
• one heaping tablespoon of butter
• two of flour

Method

1. 1

   Chop cold veal very fine, season with salt, pepper and parsley; moisten with white sauce, roll in powdered cracker crumbs and seasoned egg and fry in smoking hot fat.

2. 2

   Sauce: Scald the milk, stir the flour into the melted butter and add to the boiling cream; then add the seasoning.

3. 3

   Stir until very thick.

4. 4

   Add the meat, mix well.

5. 5

   Put aside to cool.

6. 6

   Form into pyramids and finish as above.

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. 3 Chop cold veal very fine, season with salt, pepper and parsley; moisten with white sauce, roll in powdered cracker crumbs and seas- oned egg and fry in smoking hot fat. Sauce.—One-half pint hot cream or milk, one-half teaspoon of salt, a dash of cayenne pepper, a little black pepper, one heaping tablespoon of butter and two of flour

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