Windermere Croquettes

Ingredients

• i-J cups milk
• i£ tablespoons butter
• 3 tablespoons flour
• 1 teaspoon salt
• Dash cayenne
• 2 cups cold chopped lamb
• 1 tablespoon chopped parsley
• $ cup cold rice
• Yolks 3 hard-boiled eggs

Method

1. 1

   Make a white sauce from milk, flour, butter, and seasonings.

2. 2

   Add chopped meat and parsley to one cup of sauce.

3. 3

   Mix rice and yolks into the remaining sauce.

4. 4

   Shape meat mixture around a ball of rice, roll in flour, egg, crumbs, and fry in deep fat.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 38. The excerpt below is the record exactly as published.

Windermere Croquettes Veal Casserole Calves' Liver Terrapin, Veal Sandwiches with Mushrooms Veal and Lettuce Salad VEAL is the flesh of an immature creature and it should be remembered that it will not keep fresh as long as that of an older animal. A left-over of beef may be left for a day or two before serving again. It is better to see to the condition of veal twenty-four hours after cooking, especially in hot weather, and serve it as soon as convenient. Veal is a meat of but little flavor, and requires considerable seasoning, besides the richness of fat pork or butter added in the cooking. Brown sauce is the general accompaniment to veal at the first cooking. Save every spoonful of the sauce to use with it when warm- ing over. If there is no brown sauce, white sauce may take its place. Veal makes an excellent ragout, seasoned with onion juice and cayenne, minced and poured on toast for breakfast; in a salad or croquettes, it tastes very much like chicken. Add to it a few mushrooms and two or three spoonfuls of left-over sweetbreads, and you have most delicious rissoles. It is excellent combined with oysters in a scallop. When preparing it for a salad, be careful to reject all morsels of gristle n6 Left-Overs as well as brown or hard meat. One-half measure each of cold veal and finely chopped white cabbage is delicious with a horse-radish dressing. Marinate for two hours, else you will find the salad a tasteless one. KENTUCKY CROQUETTES 2 cups cold chopped veal I cup calf's brains i cup mashed potatoes i teaspoon onion juice I egg i teaspoon salt Pepper Celery seed Paprika Chop the veal, skin and boil the brains ten min- utes, mix with the potatoes, dust in the seasoning and moisten with one well-beaten egg. If too dry, add a few tablespoons of stock or milk. Cool, shape into croquettes, flour, egg, crumb and fry in deep fat. NUT BALLS I cup cold chopped veal 12 chopped blanched almonds $ teaspoon salt I egg Pepper Paprika i cup tomato sauce Mix the meat, almonds and seasoning and moisten with the well-beaten egg. Roll into balls the size of a walnut and set them in a baking pan. Pour over them a cup of hot tomato sauce. Cook in a hot oven for twenty minutes. Serve in a small deep platter garnished with water cress. Made Palatable 117 WINDERMERE CROQUETTES i-J cups milk i£ tablespoons butter 3 tablespoons flour 1 teaspoon salt Dash cayenne 2 cups cold chopped lamb 1 tablespoon chopped parsley $ cup cold rice Yolks 3 hard-boiled eggs

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