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CROQUETTES

(Vegetables And Sundries.) - (The Jewish Manual)







Pound any cold poultry, meat, or fish, make it into a delicate
forcemeat; the flavor can be varied according to taste; minced
mushrooms, herbs, parsley, grated lemon peel, are suitable for poultry
and veal; minced anchovies should be used instead of mushrooms when
the croquettes are made of fish. Form the mixture into balls or oval
shapes the size of small eggs; dip them into beaten eggs, thickly
sprinkle with bread crumbs or pounded vermicelli, and fry of a
handsome brown.

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CROQUETTES

Combine ingredients as directed in the recipe, roll the mixture lightly
between the hands into a ball. Have a plentiful supply of bread crumbs
spread evenly on a board; roll the ball lightly on the crumbs into the
shape of a cylinder, and flatten each end by dropping it lightly on the
board; put it in the egg (to each egg add one tablespoon of water, and
beat together), and with a spoon moisten the croquette completely with
the egg; lift it out on a knife-blade, and again roll lightly in the
crumbs. Have every part entirely covered, so there will be no opening
through which the grease may be absorbed. Where a light yellow color is
wanted, use fresh white crumbs grated from the loaf (or rubbed through a
purée sieve) for the outside, and do not use the yolk of the egg. Coarse
fresh crumbs are used for fish croquettes, which are usually made in the
form of chops, or half heart shape. A small hole is pricked in the
pointed end after frying, and a sprig of parsley inserted. Have all the
croquettes of perfectly uniform size and shape, and lay them aside on a
dish, not touching one another, for an hour or more before frying. This
will make the crust more firm.
The white of an egg alone may be used for egging them, but not the yolk
alone. Whip the egg with the water, just enough to break it, as
air-bubbles in the egg will break in frying, and let the grease
penetrate. Serve the croquettes on a platter, spread them on a napkin
and garnish with sprigs of parsley.

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CHICKEN CROQUETTES, No. 1

Cook one-half tablespoon of flour in one tablespoon chicken-fat, add
one-half cup of soup stock gradually, and one-half teaspoon each of
onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one
and one-half cups of veal or chicken, chopped very fine, one pair of
brains which have been boiled, mix these well, remove from the fire and
add one well-beaten egg. Turn this mixture out on a flat dish and place
in ice-box to cool. Then roll into small cones, dip in beaten egg, roll
again in powdered bread or cracker crumbs and drop them into boiling
fat, fry until a delicate brown.

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CHICKEN CROQUETTES, No. 2

Chop the chicken very fine, using the white meat alone, or the dark meat
alone, or both together. Season with salt, pepper, onion-juice, and
lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or
truffles are used with chicken, and a combination of two or more of them
much improves the quality of the croquettes.

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CROQUETTES OF CALF'S BRAINS

Lay the brains in salt water an hour, or until they look perfectly
white, then take out one at a time, pat with your hands to loosen the
outer skin and pull it off. Beat or rub them to a smooth paste with a
wooden spoon, season with salt and pepper and a very little mace; add a
beaten egg and about one-half cup of bread crumbs. Heat fat in a spider
and fry large spoonfuls of this mixture in it.

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MEAT CROQUETTES

Veal, mutton, lamb, beef and turkey croquettes may be prepared in the
same way as chicken croquettes.
MEAT AND BOILED HOMINY CROQUETTES

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SWEETBREAD CROQUETTES

Cut the boiled sweetbreads into small dice with a silver knife. Mix with
mushrooms, using half the quantity of mushrooms that you have of
sweetbreads. Use two eggs in the sauce.

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VEAL CROQUETTES

Veal is often mixed with chicken, or is used alone as a substitute for
chicken. Season in same manner and make the same combinations.

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CAULIFLOWER CROQUETTES

Finely chop cold cooked cauliflower, mix in one small, finely chopped
onion, one small bunch of parsley finely chopped, one-half cup of bread
crumbs and one well-beaten egg. Carefully mix and mold into croquette
forms, dip in cracker dust and fry in deep, smoking fat until a light
brown.
EGGPLANT CROQUETTES (ROUMANIAN)
Peel the eggplant, place in hot water and boil until tender, drain, add
two eggs, salt, pepper, two tablespoons of matzoth or white flour or
bread crumbs, beat together; fry in butter or oil by tablespoonfuls.

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CROQUETTES OF FISH

Take any kind of boiled fish, separate it from the bones carefully, chop
with a little parsley, salt and pepper to taste. Beat up one egg with
one teaspoon of milk and flour. Roll the fish into balls and turn them
in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve
with any sauce or a mayonnaise.

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POTATO CROQUETTES

Work into two cups of mashed potatoes, a tablespoon of melted butter,
until smooth and soft; add one egg well-beaten and beat all together
with a wooden spoon. Season with salt and nutmeg. Roll each in beaten
egg then in bread crumbs, fry in hot oil or butter substitute. If
desired chicken-fat may be substituted for the butter and the croquettes
fried in deep fat or oil.









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