Croquettes Recipe

Croquettes of all kinds, fish, game, poultry or any delicate meats, can

be successfully made on the following model: Whatever material is used

must be finely minced or pounded. Care is required in making the sauce,

if it is too thin it is difficult to mould the croquettes, and ice will

be required to set it. Croquettes of game without any flavouring, except

a little salt and cayenne, are generally acceptable as a breakfast dish.

Preserved lobster makes very good croquettes for an entree, and small

scraps of any kind can thus be made into a very good dish. Put one ounce

of fine flour into a stewpan with half a gill of cold water, stir this

over a slow fire very rapidly until it forms a paste, then add one ounce

of butter, and stir until well incorporated. Mix in a small teaspoonful

of essence of shrimps or anchovies, with a pinch of salt and pepper.

Take the stewpan off the fire, and stir the yolk of an egg briskly into

the sauce; thoroughly mix it with half-a-pound of pounded fish or meat,

spread it out on a plate until it is cool. Flour your hands, take a

small piece of the croquette mixture, roll into a ball or into the shape

of a cork, then pass it through very finely-sifted and dried

bread-crumbs. Repeat the process until all the mixture is used; put the

croquettes as you do them into a wire frying-basket, which shake very

gently, when all are placed in it, in order to free them from

superfluous crumbs. Have ready a stewpan half-full of boiling fat, dip

the basket in, gently moving it about, and taking care the croquettes

are covered with fat. In about a minute they will become a delicate

brown, and will then be done. Turn them on a paper to absorb any

superfluous fat, serve them on a napkin or ornamental dish paper. No

more croquettes than will lie on the bottom of the basket without

touching each other should be fried at once.

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